| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
American |
Beef |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef or ground pork |
| 1/2 |
c |
Chopped onion |
| 1 1/2 |
c |
Soft bread crumbs; 2 slices |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Dried thyme; crushed |
| 1/8 |
ts |
Pepper |
| 3 |
tb |
Margarine or butter |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 2 |
c |
Reconstituted nonfat milk or milk |
| 1/2 |
c |
Shredded American cheese or process cheese |
| 2 |
c |
Cooked vegetables *broccoli*cauliflower* |
| 2 |
tb |
Margarine or butter; melted |
INSTRUCTIONS
In skillet cook ground beef or pork and onion till meat is browned; drain
off fat. Stir in 1/2 cup of the soft bread crumbs, the 3/4 teaspoon salt,
the thyme, and pepper.
In saucepan melt the 3 tablespoons margarine or butter; blend in flour and
the 1/2 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@aol.com> on Jan 8, 1998
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