12 med. boiling onions or 2 (1 lb.) cans small onions
6 med. green peppers
1/4 c. butter
1/4 c. flour
2 tbsp. butter
2 c. milk
1 c. shredded sharp cheddar cheese
1 tsp. Worcestershire sauce
Salt and pepper
Slivered almonds

Cook onions in salted water until just tender. Cut an "x" across tops and they won't fall apart during cooking. Drain and turn into 2 quart casserole. Cut peppers in half, remove seeds and membranes. Slice crosswise into narrow strips, saute in 2 tablespoons butter until limp but not brown. Arrange over onions. Make sauce by melting 1/4 cup butter in saucepan. Blend in flour, then milk. Cook stirring until thickened. Add cheese, salt, pepper, pinch of dry mustard and Worcestershire sauce. Cook over low heat, stirring until cheese melts. Pour over onions and peppers. Bake at 350 degrees for 30 minutes or until bubbly and light brown. Top with almonds. Perfect with Turkey or Ham.