| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
Casserole |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
(16-oz) French cut beans |
| 1 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
tb |
Sugar |
| 1 |
tb |
Grated onion |
| 1 |
c |
Sour cream |
| 1/2 |
lb |
Grated Swiss cheese |
| 1 |
c |
Corn flakes; crumbled |
INSTRUCTIONS
Drain beans, rinse in cold water & let stand while making the roux. To make
roux, melt butter over low heat, add flour & stir. Add remaining
ingredients except corn flakes; heat until mixed well, then toss sauce
lightly over the beans. Place in buttered casserole, top with corn flake
crumbs, dot with butter. Bake at 325 for about 20 minutes. Serves 8.
Variation: Omit corn flakes & bake in 350 oven for 30 minutes. MRS K.W.
(FRAN) ERION
MRS J.T. (HARRIET) EVANS
MRS G.J. (MARY ELLEN) RAUNAM
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: the most exciting person in the universe”