Cheyenne Students Collect Green Beans for Thanksgiving Pantry

Several recipes offer alternatives for serving green beans, from a homemade casserole sauce with bacon, sour cream and cheese to a slow-cooker version using cream of chicken and celery soups, sour cream, Parmesan and crispy fried onions. Other options include a vegan butter-bean bowl with spinach-miso sauce, roasted tomatoes and tofu topping, and oven-roasted green beans with a crisp Parmesan coating. Separately, Cheyenne high school students are competing to collect at least 1,200 cans of green beans for St. Joseph’s Food Pantry, which plans to use them to help feed more than 500 families at Thanksgiving.