Yield: 1 Servings
|3 cups||Cooked pasta OR rice|
|2 cups||Leftover cooked chicken OR turkey OR beef|
|2 cups||Frozen vegetables (your choice) Add-ins -|
|1 \N||Chopped onion 3 minced cloves garlic frozen pearl onions minced shallots sliced leeks (1 bunch) (any of these will add a sharper taste to the casserole. Use them all you want!) Sauce:|
|2 cups||Milk OR|
|1 cup||Milk AND 2 c sharp grated cheese salt and pepper to taste Nutmeg, for cheese sauce curry powder, if you add sherry, white wine, or vermouth, no more than 1/4 c. Other optional seasonings: Italian Seasoning Cajun Seasoning|
Take the pasta or rice, the meat, and the veggies, and dump them into a 9x9 baking dish. Make the sauce by melting the butter in a medium saucepan over low heat. If you want to saute the onions or garlic or whatever add-in you're using, use one more Tbsp butter. Add the flour and stir until completely mixed into a thick paste. Add the milk and slowly bring to a boil. Lower heat and cook just until thick. Preheat oven to 350 degrees.
Remove the sauce from the heat. Add cheese if making a cheese sauce. Stir until melted. Add desired seasonings to taste. Pour over top of casserole mixture and stir gently until mixed well. Bake, uncovered, for 30 minutes.
Let stand about 10 minutes before serving. This is a great way to use up leftovers, and it's different every time you make it because you improvise.
Very easy, too, and it freezes well as long as you're not using a very hard cheese (hard cheeses will separate and the oil will float to the top. Use a breadcrumb topping if you've got a craving for Jarlsberg or Gruyere or Parmesan.)
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@...> on Aug 1, 9