Recipe - Vegetable-Meat Casserole

Wheat germ, unsweetened
(to coat pan)
1 cup Carrots, chopped
1 cup Celery, chopped
One half cup Onion, chopped
One fourth cup Butter or margarine
One fourth cup Flour
1 teaspoon Salt
1/8 teaspoon Pepper
One fourth teaspoon Thyme, if desired
1 One half cup Milk
1 cup Natural Cheddar cheese
(shredded)
Three fourths cup Wheat germ, unsweetened
3 Eggs; slightly beaten

ONION SAUCE
2 tablespoon Butter or margarine
2 tablespoon Onion, finely chopped
One fourth cup Flour
1 One half cup Water or vegetable broth
OR potato cooking liquid
2 teaspoon Soy sauce
One half teaspoon Salt
Few grains pepper

Preheat oven to 350 F (moderate).

Grease 8 by 8 by 2inch baking pan. Coat with wheat germ. Cook
vegetables in fat until onion is tender. Stir in flour, salt, pepper, and
thyme (if used). Stir in milk. Cook and stir over moderate heat until
thick. Stir in cheese, nuts, and Three fourths cup wheat germ. Add eggs.

Pour into baking pan. Bake about 40 minutes or until well browned and
firm. Let stand a few minutes; cut into servingsize pieces. Serve with
sauce.

ONION SAUCE FOR VEGETABLENUT LOAF:
===================================
Melt fat in small pan over moderate heat. Cook onion until lightly
browned. Stir in flour. Remove from heat. Stir in rest of ingredients.
Cook and stir until thickened. Thin with a little water if needed.

Makes 1One half cups sauce.

LOAF: Calories per serving (2One half by 4 inches): About 450 with walnuts and
445 with pecans (not including sauce).

SAUCE: Calories per One fourth cup serving: About 55

Source: FOOD by U.S. Department of Agriculture
Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip