Swiss Chard Mornay

Wash and drain Swiss chard.

Off stalks and cut into one inch pieces.

Coarsely chop leaves.

Bring one inch of water to a boil in a Dutch oven over high heat. Add Swiss chard stalks and 1/2 teaspoon salt.

Reduce heat to medium and simmer covered 5 minutes.

Chopped leaves.

Cook covered 3 to 5 minutes; drain well. Melt 3 tablespoons butter in a 2 quart saucepan over medium heat. Stir in flour and 1/2 teaspoon salt. Gradually stir mixture is smooth.

Cook, stirring mixture thickens. Remove from heat. Stir in chard and cheeses, then turn into a 2 quart casserole sprayed with nonstick coating (or butter and flour casserole). Top with bread crumbs.

Dot with remaining 2 tablespoons butter and bake at

425° for 15 to 20 minutes or until bubbly.

Makes 6 servings.