Spanish Snap Beans

Simmer in 1/4 c. butter (but do not brown):
1 chopped green pepper
2 large chopped onions
Then add in the following:
2 cans of chopped tomatoes (2 1/2 cups)
1/4 lb. grated cheddar cheese (sharp/medium)
Then make a white sauce:
3 T. butter
3 T. flour
1 1/2 c. milk
salt & pepper to taste
Combine the two sauces.

Grease casserole dish. Drain canned beans (2-4 cans), & put in casserole dish. Pour all the sauce over the beans. The sauce will be very, very thick.

Cut crusts off of 4-6 slices of white bread. Cube the bread. Drizzle melted butter over the cubes & toss well so they are covered.

Cover beans with bread cubes & bake at 350 degrees for 30-40 minutes or until bread is lightly browned & casserole is bubbling.

This can be made in the morning & put in fridge until ready to eat. It is almost BETTER reheated as a left-over.

*This is my Grandma's recipe & we would have it every Christmas. We all LOVE it!