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Garden Supper Casserole Recipe
|Soft bread cubes||2 Cup (32 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Melted margarine||2 Tablespoon|
|Cooked vegetables/Cooked peas||1 Cup (16 tbs)|
|Chopped onion||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cooked chicken/Cooked beef / pork||1 Cup (16 tbs), cut up|
|Tomato||1 Large, sliced|
Calories 309 Calories from Fat 170
% Daily Value*
Total Fat 19 g28.9%
Saturated Fat 5.7 g28.7%
Trans Fat 0.7 g
Cholesterol 44.7 mg
Sodium 543.4 mg22.6%
Total Carbohydrates 21 g7.2%
Dietary Fiber 2.7 g10.8%
Sugars 6.4 g
Protein 12 g24.8%
Vitamin A 45.9% Vitamin C 8.7%
Calcium 14.8% Iron 9%
*Based on a 2000 Calorie diet
Mix bread, cheese and margarine.
Spread half of mixture in greased 1-quart casserole.
Top with vegetables.
Cook and stir onion in 3 tablespoons margarine till onion is tender.
Blend in flour and seasonings.
Cook over low heat, stirring until bubbly.
Remove from heat.
Stir in milk, heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Stir in meat and pour over vegetables.
Arrange tomato slices and top with remaining bread mixture.
Bake, uncovered, 25 minutes.
A delicious way to use up leftover meat.