Garden Supper Casserole Recipe
Ingredients
| 2 cups cubed soft bread | ||
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Melted margarine | 2 Tablespoon | |
| 1 cup cooked peas/vegetables | ||
| Onion | 2 Tablespoon, chopped | |
| Margarine | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| 1 cup cooked chicken, beef or pork, cut up | ||
| Tomato | 1 Large, sliced | |
Directions
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.
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.
Chef
