This a basic vegetable recipe from the "The Casserole Cookbook" and they recommend using cauliflower, green beans, asparagus or a combination of celery and onions for the vegetables. I used a combination of cauliflower and green beans. 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
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.