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Garden Supper Casserole

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A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution on Indian Reservations, public domain government resource—original source of recipe



  1. Preheat oven to 350°F.
  2. Mix bread cubes, cheese, and 2 tablespoons melted margarine.
  3. Spread half the mixture in greased 1 quart casserole dish and top with peas.
  4. Cook onion in 3 tablespoons margarine until onion is tender. Blend in flour and seasonings.
  5. Cook over low heat, stirring until mixture is bubbly.
  6. Remove from heat, add milk and return to a boil, stirring constantly. Boil and stir for 1 minute.
  7. Stir in meat and pour over peas.
  8. Arrange tomato slices on top and sprinkle with remaining bread mixture.
  9. Bake, uncovered, at 350 °F for 25 minutes.


  • To lower the fat content: Use 2 tablespoons margarine instead of 5 tablespoons; use low fat cheese. Add more types of vegetables such as corn, carrots, broccoli, lima beans

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