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Green Bean Casserole

['1 pound green beans', 'One 10 3/4-ounce can condensed cream of tomato soup', '3 tablespoons prepared horseradish', '1 teaspoon Worcestershire sauce', '1/4 teaspoon salt', '1/4 teaspoon paprika', 'Dry bread crumbs', '(Paprika—about 1/2 teaspoon per cup)', 'Dots of butter', 'Grated Cheddar, Romano, or Parmesan', '1 pound green beans', 'Butter for greasing baking dish', '3/4 cup milk', 'One 10 3/4-ounce can condensed cream of mushroom soup', '2/3 cup canned French-fried onion rings, plus additional 1/2 cup', 'Salt and black pepper to taste']

Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a greased 8 x 8 x 2-inch baking dish.
In a medium bowl, mix cream of tomato soup, horseradish, Worcestershire sauce, salt, and paprika. Pour over beans and bake, covered, about 1 hour
Top with au gratin ingredients, below. Heat in broiler until the cheese is melted.
Completely cover the food with bread crumbs paprika, butter and cheese.
Place the dish in a preheated 350°F oven or under the broiler 5 inches below the source of heat, and broil until a glazed golden crust is created.
Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a buttered baking dish.
Mix milk, cream of mushroom soup, 2/3 cup canned French-fried onion rings, and salt and black pepper to taste
Pour over beans and bake, uncovered, about 30 minutes.
Sprinkle with 1/2 cup canned French-fried onion rings.
Bake until browned, 5 to 10 minutes.

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