Garden Supper Casserole

Info
Cook Time:

Serves:

Ingredients

 * 2 cups soft bread, cubed
 * ½ cup shredded cheese
 * 5 tablespoons margarine or butter, melted
 * 1 cup cooked canned peas
 * 2 tablespoons onion, chopped
 * 3 tablespoons all-purpose flour
 * 1 teaspoon salt
 * ⅛ teaspoon pepper
 * ½ cup instant nonfat dry milk + 1½ cups water (or 1½ cups nonfat milk)
 * 1 cup meat (beef, chicken, or pork), cut up, cooked
 * 1 large tomato, sliced

Directions
1.Preheat oven to 350°F.

2.Mix bread cubes, cheese, and 2 tablespoons melted margarine.

3.Spread half the mixture in greased 1 quart casserole dish and top with peas.

4.Cook onion in 3 tablespoons margarine until onion is tender. Blend in flour and seasonings.

5.Cook over low heat, stirring until mixture is bubbly.

6.Remove from heat, add milk and return to a boil, stirring constantly. Boil and stir for 1 minute.

7.Stir in meat and pour over peas.

8.Arrange tomato slices on top and sprinkle with remaining bread mixture.

9.Bake, uncovered, at 350°F for 25 minutes.

Variation

 * To lower the fat content: Use 2 tablespoons margarine instead of 5 tablespoons; use lowfat cheese. Add more types of vegetables such as carrots, broccoli, lima beans; use tomato sauce instead of cream sauce in step 4.

Source

 * A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution on Indian Reservations, public domain government resource—original source of recipe