|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Bermuda onions||2 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Condensed cream of celery soup||1 Can (10 oz)|
|Milk||1 Cup (16 tbs)|
|Seasoned pepper||1⁄4 Teaspoon, seasoned|
|Canned cut green beans||1 Pound, drained (1 Can)|
|Process swiss cheese slices||16 Ounce (2 Packages, 8 Ounces Each)|
|French bread slices||12 (1/2 Inch Thick)|
1. Melt butter or margarine in a large skillet; stir in the onions and garlic; cover. Cook 15 minutes; stir in soup, milk and pepper; heat, stirring several times, until bubbly.
2. Make two layers each of beans, cheese slices and sauce in a buttered, 8-cup baking dish; arrange bread slices, overlapping, on top.
3. Bake in moderate oven (350°) for 30 minutes, or until bubbly hot.