Garden Supper Casserole

Description
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

Ingredients

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

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 low fat cheese. Add more types of vegetables such as corn, carrots, broccoli, lima beans