Garden Supper Casserole
Heat oven to 350F
2 cups cubed soft bread
1/2 cup shredded sharp 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. pepper
1 1/2 cups milk
1 cup cut up cooked meat
1 large tomato, sliced
4 servings
Mix bread cubes, cheese and 2 tbsp. butter; spread half the mixture in greased 1 qt. casserole and top with peas.
Cook and stir onion in 3 tbsp. 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.