9 lb. cut green beans, canned and drained or frozen and thawed.
2 qt. cheddar cheese, or cheese of your choice
4 c.. milk
9 (10 3/4 oz.) cans cream of celery soup
3 c. cracker crumbs
3 c. grated cheese

Combine cheese, milk and cream of celery soup. Stir into beans and pour into
greased steam table pan or several 9 x 13 pans or casserole dishes. Combine
cracker crumbs and cheese and sprinkle over ingredients.
Bake for 1 hour at 350 degrees.
50 servings, 1/2 c. each

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Cheesy Green Beans #2

2 (No. 10) cans green beans
1/2 c. butter
1/2 c. flour
4 c. milk
1 Tbsp. salt
3 lb. cheese, grated and divided

TOPPING
1 lb. white bread, dried
6 oz. imitation bacon bits or
5 slices bacon, fried crisp and crumbled

Drain green beans and pour into 19 x 11 x 2-inch steam
table pan, or other oven proof dishes. Melt butter; remove from heat;
add flour, stirring until smooth. Add milk and salt; heat slowly to a
boil, stirring constantly. Reduce heat and add 2 1/4 pounds grated
cheese. (Mixture will be very thick.) Heat slowly until cheese
is melted and sauce is smooth. Pour over green beans.
For Topping:
Grind dried bread into crumbs (food processor); mix with bacon bits and
remaining 3/4 pound grated cheese. Spread crumb mixture over green
beans and bake at 375 degrees for 35 to 40 minutes or until sauce is bubbly.
50 servings, 1/2 c. each.