|1 pounds||Ground beef or ground pork|
|½ cup||Chopped onion|
|1½ cup||Soft bread crumbs; 2 slices|
|½ teaspoon||Dried thyme; crushed|
|3 tablespoons||Margarine or butter|
|¼ cup||All-purpose flour|
|2 cups||Reconstituted nonfat milk or milk|
|½ cup||Shredded American cheese or process cheese|
|2 cups||Cooked vegetables *broccoli*cauliflower*|
|2 tablespoons||Margarine or butter; melted|
In skillet cook ground beef or pork and onion till meat is browned; drain off fat. Stir in ½ cup of the soft bread crumbs, the ¾ teaspoon salt, the thyme, and pepper.
In saucepan melt the 3 tablespoons margarine or butter; blend in flour and the ½ teaspoon salt. Add milk all at once. Cook and stir till thickened and bubbly. Add cheese, stirring till melted. Stir in meat mixture and cooked vegetables.
Turn meat-vegetable mixture into six 1 cup individual casseroles. (If desired, cover andd refrigerate casseroles up to 24 hours.) Combine remaining bread crumbs with the 2 tablespoons melted margarine or butter.
Sprinkle atop casseroles just before baking. Bake in 350 oven about 20 minutes or till heated through. (Bake about 35 minutes if chilled.) Makes 6 servings.
Recipe by: Better Homes & Gardens Low Cost Cooking Posted to MC-Recipe Digest V1 #995 by L979<L979@...> on Jan 8, 1998
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