Recipe: Garden Supper Casserole (using bread cubes, cheese and cooked meat, 1970's)

GARDEN SUPPER CASSEROLE


2 cups soft bread cubes
1/2 cup shredded Cheddar cheese
2 tbsp. butter or margarine, melted
1 cup cooked peas or other vegetable
2 tbsp. chopped onion
3 tbsp. butter or margarine
3 tbsp. flour
1 tsp. salt
1/8 tsp. ground black pepper
1 1/2 cups milk
1 cup cut-up cooked meat
1 large tomato

Heat oven to 350 degrees F.

Mix bread cubes, cheese and melted butter; line greased 1 quart casserole with half the mixture. Add peas.

In large skillet, cook and stir onion in butter until tender. Remove from heat; stir 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.

Slice tomato; arrange on top and cover with remaining bread mixture.

Bake uncovered at 350 degrees F for 25 minutes.

Makes 4 servings
Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970