Green Bean Sausage Casserole

Prepare the fresh green beans, cutting them into bite sized pieces (canned would be good, but add them later, with the tomatoes).

Preheat oven to 350 degrees F.

Cook the sausage, breaking it up as it cooks, adding the fresh green beans to the pan at the same time as the sausage. Add in the chopped onion at the same time.

When the sausage is no longer pink, and the green beans and onions are soft, add in the whole can, juice and all, of the tomatoes.

Let simmer while you make the white sauce (in small saucepan melt 2 T. butter or bacon grease, add into the pan 2 T. of flour, and slowly add 2 cups milk or milk/half and half combo until the sauce is done thickening to a creamy gravy consistency, add pepper only, no salt because the sausage is already pretty salty). Stir the cheese slices into that sauce until they are melted into it.

Put the bread cubes into the bottom of a small casserole pan (I used 9″ X 9″), pour the green bean/sausage mixture on top of those, and last, smooth the cheese sauce on top of that, pushing it down a bit into the mixture below.

Bake at 350 for 30 minutes.