Garden Supper Casserole

• 2 c. cubed soft bread
• 1/2 c. shredded sharp Cheddar cheese (about 2 oz.)
• 2 Tbsp. butter or margarine, melted
• 1 c. cooked peas or other vegetable
• 3 Tbsp. butter or margarine
• 3 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 c. milk
• 1 c. cut up cooked meat *
• 1 large tomato, sliced (for garnish)

1. Heat oven to 350u0b0.
2. Mix bread cubes, cheese and 2 tablespoons butter; spread half the mixture in greased 1-quart casserole and top with peas.
3. Cook and stir onion in 3 tablespoons butter until onion is tender.
4. Blend in flour and seasonings.
5. Cook over low heat, stirring until mixture is bubbly.
6. Remove from heat.
7. Stir in milk; heat to boiling, stirring constantly.
8. Boil and stir 1 minute.
9. Stir in meat; pour over peas.
10. Arrange tomato slices on top and sprinkle with remaining bread mixture.
11. Bake, uncovered, 25 minutes.
12. Serves 4.

bread, cheddar cheese, butter, vegetable, butter, flour, salt, pepper, milk, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992893 (may not work)