Garden Supper Casserole
Esthar Vaughn Cooks
Garden Supper Casserole
Esthar Vaughn Cooks
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2 cups cubed soft bread 1/2 cup shredded sharp Cheddar cheese (about 2 ounces) 2 tablespoons butter or margarine, melted 1 cup cooked peas or other vegetable 2 tablespoons chopped onion 3 tablespoons butter or margarine 3 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper 1/1 2 cups milk 1 cup cut up cooked meat 1 large tomato, sliced Directions: Heat oven to 350°F. Mix bread cubes, cheese and 2 tablespoons butter; spread half the mixture in greased 1 quart casserole and top with peas. In a saucepan, cook and stir onion in 3 tablespoons butter until onion is tender. Blend in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat; pour over peas. Arrange tomato slices on top and sprinkle with remaining bread mixture. Bake uncovered 25 minutes. Serves 4. |