Creamy Bean And Tomato Casserole ****

Categories:
bean, casserole, vegetables

1/2 lb bacon
1/4 cup onion; chopped
2 tablespoon butter
3 tablespoon flour
1/2 teaspoon salt
1 dash pepper
1 cup milk
1 1/2 cup monteray jack cheese; 8 oz.
18 oz frozen green beans; cooked
1 cup tomato; chopped

Fry bacon until crisp; remove from skillet. Drain fat, reserving 1 TBS. Saute onion in the reserved fat. Add butter and melt in skillet over low heat. Blend in flour and seasonings. Gradually add milk, cook, stirring constantly, until thickened. Shred the cheese and add to the roux; stir until melted. Crumble bacon slices. Add beans, tomato and bacon to the cheese sauce. Pour into a 1 1/2 qt casserole. Top with tomato slices if desired and bake at 350 for 30 minutes or until hot.

Yield: 8 servings