Garden Supper Casserole Recipe

Garden Supper Casserole
submitted by epicure at


Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelMedium
Health IndexHealthyServings6
MethodMain Ingredient
Interest Group


 Soft bread cubes2 Cup (32 tbs)
 Shredded cheddar cheese1⁄2 Cup (8 tbs)
 Melted margarine2 Tablespoon
 Cooked vegetables/Cooked peas1 Cup (16 tbs)
 Chopped onion2 Tablespoon
 Margarine3 Tablespoon
 Flour3 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Milk1 1⁄2 Cup (24 tbs)
 Cooked chicken/Cooked beef / pork1 Cup (16 tbs), cut up
 Tomato1 Large, sliced

Nutrition Facts

Serving size

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


Heat oven to 350°F.
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.