Garden Supper Casserole

I meant to have this posted last week, but item is an enemy some days. This recipe isn’t appealing to me – there are a whole lot of peas and tomatoes in it and those two are not on my list of “approved” veggies. It sounds like a meat & veg casserole. I love the description – A texture, flavor, color blend of cooked vegetables, sharp cheese and meat. Not terribly inspiring and a little confusing.

Garden Supper Casserole

2 cups cubed soft bread (about two slices)

1/2 cup grated sharp American cheese

2 tbsp butter, melted

1 cup peas or other cooked vegetable

2 tbsp minced onion

3 tbsp butter, melted

3 tbsp flour

1 tsp salt

1/8 tsp pepper

1 1/2 cups milk

1 cup chopped, cooked meat, flakes tuna fish or 3 slices hard cooked eggs

1 large tomato, slices 1/8 inch thick

Mix together bread, cheese and first measure of melted butter. Line a buttered casserole dish with half the cheese crumbs. Add a layer of peas or other veg, sauté over low heat until brown the onion in the second measure of butter. Add to that the flour, salt and pepper. Remove from heat. Stir in the milk and cook until thickened, stirring constantly. Stir in the meat or eggs. Pour this mixture over the peas. Arrange the tomato slices over the top, and finally spread the remaining cheese crumbs over that. Bake 25 minutes at 350.

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