Garden Supper Casserole
|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|
Heat oven to 350Â°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.