Recipe - Basic Leftover Casserole

3 cup Cooked pasta OR
rice
2 cup Leftover cooked chicken OR
turkey OR
beef
2 cup Frozen vegetables (your
choice)
Addins
1 Chopped onion
1 3 minced cloves garlic
frozen pearl onions
minced shallots
cut or sliced up leeks (1 bunch)
(any of these will add a
sharper taste to the
casserole. Use them all
you want!)
Sauce:
2 tablespoon Butter
2 tablespoon Flour
2 cup Milk OR
1 cup Milk AND
1 2 cup 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 One fourth 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 addin
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 12018223627 Posted by FAYLEN

Posted to MCRecipe Digest V1 #703 by Lisa Clarke lisa@gaf.com on Aug 1,
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