Basic Leftover Casserole

Recipe Ingredients

3 cups	480g / 16oz	Cooked pasta or - rice
2 cups	125g / 4.4oz	Leftover cooked chicken or - turkey or
2 cups	474ml	Frozen vegetables - (your, choice)
1		Chopped onion
1		Minced cloves garlic - frozen pearl onions
		(1 to 3)
1		Shallots or sliced leeks
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
2 cups	474ml	Milk or
1 cup	237ml	Milk and
2 cups	292g / 10oz	Sharp grated cheese salt and pepper
		For cheese sauce:
		Curry powder
		White wine, or vermouth
		More than 1/4 c. - other optional Italian seasoning

Recipe Instructions

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 350F.

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.)

Source:
Readers Digest Cook Now, Serve Later, 1989

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