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Garden Supper Casserole

chef.brandon's picture
Ingredients
  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
  Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Cooked chicken/Cooked beef / pork 1 Cup (16 tbs), 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
6

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