Basic leftover casserole
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Basic leftover casserole
  Casserole    Basics    Leftovers  
Last updated 6/12/2012 1:07:20 AM. Recipe ID 33278. Report a problem with this recipe.
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      Title: Basic leftover casserole
 Categories: Polkadot, Faylen, Casseroles
      Yield: 1 Servings
 
      3 c  Cooked pasta OR
           -rice
      2 c  Leftover cooked chicken OR
           -turkey OR
           -beef
      2 c  Frozen vegetables (your
           -choice)
           -Add-ins -
      1    Chopped onion
      1    -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 tb Butter
      2 tb Flour
      2 c  Milk OR
      1 c  Milk AND
      1    -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
  




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Recipe ID 33278 (Apr 03, 2005)

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