1 lb. fresh green beans, snapped
2 tbsp. shortening
1/2 c. chopped onion
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
2 c. grated sharp cheese
2 ripe tomatoes, sliced

Cook the beans in boiling, salted water until tender. Drain and place in a greased 1 1/2-quart casserole. Melt shortening in a saucepan. Add onions and saut until golden. Stir in flour, salt and pepper. Add milk gradually and cook, stirring constantly, until thickened. Add cheese and stir until melted. Pour 3/4 of the mixture over beans and cover with tomato slices. Add remaining sauce.

Bake at 350°F until bubbly and golden brown.

Makes 4 to 6 servings.