Fruit Cobbler

1 bag frozen peaches
1 can crushed pineapple
1 (13 oz.) yellow cake mix
1/4 cup sugar
1/4 cup melted butter
1/2 cup pecans

In a 9 x 13 inch baking dish, layer one half the pineapple, one half the peaches, cake mix, the other half of the pineapple and the last half of the peaches and pecans. Sprinkle with sugar and pour melted butter on top. Bake at 350 degrees for 35 minutes or until done.

From The Busy Bees Keepsake Collection

Sue

Here's a different green bean casserole.

GREEN BEAN, LEEK AND ALMOND CASSEROLE (Mary Ann Esposito)

1 pound green beans, trimmed and cut in half
1 medium leeks, washed, fried, white bulb only, cut into thin rings
2 tablespoons olive oil
1 tablespoons flour
3/4 cups hot chicken broth
1 tablespoons lemon juice
Salt and pepper to taste
1/4 cup slivered almonds

Preheat the oven to 350F. Cook the beans in plenty of water to which 2 teaspoons of salt has been added. Drain when al dente and set aside.

In a medium sized saucepan, heat 2 tablespoons olive oil; add the leeks and cook them over medium heat until they are very soft and creamy. Add them to the bowl with the beans.

Wipe out the saucepan and heat the remaining olive oil over medium heat; whisk in the flour to make a smooth paste. Slowly whisk in the broth and cook until the mixture thickens slightly. Stir in the lemon juice. Add salt and pepper to taste.

Combine the bean and leek mixture with the sauce and transfer to a baking dish. Top with the almonds and bake for 20 to 25 minutes until the casserole is hot and bubbly.