Vegetables in Cheese Sauce

This a basic vegetable recipe from the "The Casserole Cookbook" and they recommend using green beans, cauliflower, asparagus or a combination of celery and onions for the vegetables.  I used American cheese in my sauce, because I find that cheddar cheese gets grainy when it melts, and often separates – problems solved by processed cheeses.  I do have a double boiler, and it makes it easy to prevent scorching of your sauce.  We thought that Swiss cheese would have made a good sauce – maybe next time.             
Vegetables in Cheese Sauce
     1/2  pound  cheddar cheese -- diced
     2/3  cup  milk
  1         tablespoon  pimiento -- finely chopped
  1         teaspoon  worcestershire sauce
     1/8  teaspoon  salt
             dash  cayenne
  3         slices  bacon -- cooked and drained
     3/4  cup  soft bread crumbs -- Combined with butter (about 1 slice)
  1 1/2  tablespoons  butter -- melted
  2 1/4  cups  cauliflower, broccoli and/or green beans -- drained well
Cook sauce in double boiler over simmering water, stirring occasionally, until sauce is smooth and well blended.
Meanwhile, prepare bacon and buttered crumbs.  Crumble bacon and mix with crumbs.
Place can of drained green beans in greased 1 quart casserole.  Cover with sauce and top with bacon-crumb mixture.
Bake at 350° for 20 minutes, until crumbs are browned.
Serves 4

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