Cook Time: 45 minutes
Ingredients:
- 1/4 cup butter or margarine
- 4 cups chopped sweet onions
- 2 cloves garlic, minced
- 1 can condensed cream of celery soup
- 1 cup milk
- 1/4 teaspoon pepper
- 1 1/2 cups frozen green beans (10 ounce package)
- 16 ounces shredded Swiss cheese
- 12 slices of French bread, cut about 1/2-inch thick
Preparation:
Melt butter or margarine in a large skillet. Add onions and minced garlic to skillet; cover and cook over medium-low heat for about 15 minutes. Stir in cream of celery soup, milk, and pepper; heat, stirring occasionally, until bubbly.
Cook green beans following package directions until just tender; drain.
In a 2-quart baking dish make layers of half of the cooked green beans, half of the shredded cheese, and a layer of half of the onion sauce; repeat layers. Top with bread slices, overlapping. Bake at 350° for 30 minutes.
Onions and green beans Mornay recipe serves 6.
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