Green Bean And Potato Casserole
|Cooked green beans||1 1⁄2 Cup (24 tbs), whole or cut (not julienned) (fresh or frozen (10-ounce package))|
|Diced celery||1⁄4 Cup (4 tbs)|
|Cooked white potatoes||1 Cup (16 tbs), diced|
|Bacon slice||5 , fried crisp and crumbled into bits, divided, drippings reserved|
|Onion||1 Small, chopped|
|All purpose flour||4 1⁄2 Tablespoon|
|Evaporated milk||1 Cup (16 tbs), undiluted|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Bread crumbs||1⁄3 Cup (5.33 tbs) (made from toasted seedless rye bread)|
1. Heat oven to 350°. Combine the green beans, celery, potatoes, and 3 slices crumbled bacon in a casserole dish.
2. Saute the onion in the bacon drippings. When the onion has softened, add the flour and stir until smooth. Add the milk slowly and cook, stirring constantly, until thickened. Add the cheese and stir until melted.
3. Mix the sauce with the vegetables in the casserole. Sprinkle the top with the toasted rye bread crumbs and the remaining crumbled bacon. Bake for 30 minutes.