Quick Supper Casserole Recipe
Ingredients
| 2 cups soft bread cubes | ||
| 1/2 cup grated sharp Cheddar | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| 1 cup cooked peas, green beans, or asparagus cuts | ||
| Onion | 2 Tablespoon, minced | |
| Butter/Margarine | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| 1 cup chopped cooked leftover meat, lucheon meat, or tuna fish | ||
| 1 large tomato skinned and cut in 1/4-inch slices | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1.
Mix together the bread cubes, cheese, and melted butter.
Put half in a wide shallow casserole.
Spread the vegetables on top.
2.
Lightly saute the onion in the 3 tablespoons butter, blend in the flour, add the milk slowly, and season to taste.
Stir in the meat or tuna.
3.
Pour the meat sauce into the casserole and cover the top with the sliced tomatoes.
Top with the remaining cheese-crumb mixture and bake 25 minutes in a 350° oven.
Mix together the bread cubes, cheese, and melted butter.
Put half in a wide shallow casserole.
Spread the vegetables on top.
2.
Lightly saute the onion in the 3 tablespoons butter, blend in the flour, add the milk slowly, and season to taste.
Stir in the meat or tuna.
3.
Pour the meat sauce into the casserole and cover the top with the sliced tomatoes.
Top with the remaining cheese-crumb mixture and bake 25 minutes in a 350° oven.
Chef
