Basic Leftover Casserole
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
pasta
cooked |
*
|
| 2 | cups |
chicken
cooked |
|
| 2 | cups |
vegetables
|
|
| 1 | each |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pasta
cooked |
*
|
| 473 | ml |
chicken
cooked |
|
| 473 | ml |
vegetables
|
|
| 1 | each |
onions
chopped |
|
Directions
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 sauté the onions or garlic or whatever add-in you're using, use one more tablespoon 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℉ (180℃).
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.
