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Vegetable Casserole
 
 

2 cups green beans, cooked  1½  cups whole kernel corn  2½  cups canned tomatoes  ½  cup butter or margarine  ¼ cup flour 2 tablespoons onion 1½  teaspoons salt 1 teaspoon sugar ¼ teaspoon paprika Dash of pepper ½  cup grated cheese Place half of the green beans in a greased casserole. Place corn on beans and arrange tomatoes over the corn, saving the juice. Cover with rest of green beans. Melt butter or margarine in saucepan, blend in flour and add juice of tomatoes, stirring until thickened. Add chopped onion and seasonings; pour sauce over vegetables. Sprinkle cheese over top. Bake at 400° F., for 30 minutes or until cheese is nicely browned.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.