Garden Supper Casserole

2 cup cubed soft bread
1/2 cup shredded sharp Cheddar cheese
2 Tbsp. margarine, melted
1 cup cooked peas
2 Tbsp. chopped onion
3 Tbsp. margarine
3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1-1/2 cup milk
1 cup cut-up meat, cooked (use leftovers!)
1 lg. tomato, sliced

Heat oven to 350F degrees. Mix bread cubes, cheese, and 2 tablespoons melted
margarine. Spread half of the mixture in a greased 1-quart casserole and top
with peas. Cook and stir onions in 3 tablespoons margarine until tender.
Blend flour and seasonings. Cook over low heat, stirring until mixture is
bubbly. Remove from heat. Stir in milk, heat to boiling, stirring
constantly. Boil and stir for 1 minute. Stir in meat. Pour over peas.
Arrange tomato slices on top and sprinkle with remaining bread crumb
mixture. Bake uncovered 25 minutes.


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