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Vegetable Casserole

2 packages (10 oz each) frozen cut green beans -- thawed
1 box (10 oz) frozen corn kernels -- thawed
2 red peppers -- sliced
1 can (10 3/4 oz) cream of mushroom soup
1 cup sour cream
2 tablespoons all-purpose flour
1 cup cheddar cheese -- shredded
2 teaspoons fresh tarragon and parsley -- chopped


Heat oven to 350 degrees F. In a 3 qt. casserole, toss together green beans, corn kernels, red peppers, soup, sour cream and flour until all ingredients are well-tossed and well-coated. Bake 20 minutes. Sprinkle with cheese and herbs, and bake 15 minutes more or until golden.


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