Garden Supper Casserole

I found this recipe in the More with Less Cookbook.

My review. Everyone ate it & seemed to like it. This just barely serves 4. And that's with 2 of the 4 being five yr olds (but then, they're big eaters). And I used more than a cup of the vegetables (had the tail end of a Sam's size bag of green beans so just dumped them all in (didn't bother to cook them either, just added them frozen) probably closer to 2 cups) and more than a cup of the meat (I use "fri chik" (a canned fake chicken type stuff) & I just used a whole can, which again is more in the 2 cup range I think). Doubling the whole recipe in a larger casserole would probably leave enough to send w/ dh for lunch the next day & mean we didn't run out (& even then, I'd probably add some extra veggies, just cuz I prefer a higher ratio of veggies in our meals). This is one I would definitely recommend butter (as opposed to margarine or some other fat) for, I could taste the butter in it, so it's adding flavor, not just texture.

Serves 4

Mix:
2 c cubed soft bread
1/2 c shredded sharp cheese
2 T butter melted (the cookbook uses margarine throughout, I feel that butter is enough healthier to be worth the extra cost)
Spread half the bread mixture in a greased 1qt casserole and top with 1 c cooked vegetables of your choice.
Saute till tender:
3 T butter
2 T chopped onion
Blend in:
3 T flour
1 tsp salt
1/8 tsp pepper
Cook over low heat, stirring till bubbly. Stir in:
1 1/2 c milk
Cook, stirring constantly till thick. Stir in:
1 c cooked meat, diced
Pour over vegetables.
Arrange on top:
1 lg tomato, sliced (optional - we'll skip this when making it for meals dh is joining us for)
Sprinkle with remaining bread mixture.
Bake uncovered 30-35 min.