Prep 10 mins
Cook 40 mins
My bosses wife swears by this recipe for leftovers. I have used it many times, make a good meal or sidedish.
- 3 cups cooked vegetables (any leftovers will do from corn to tomato to broccoli to lima beans so use anything)
- 2 cups milk
- 1⁄4 cup margarine
- 3 slices bread, cubed
- 1⁄4 teaspoon salt
- 1 1⁄4 cups grated cheese
- 3 eggs, beaten
- Scald milk with margarine.
- Remove from heat, add bread veggies, salt, eggs and 3/4 cup cheese.
- Mix together and pour into a 4 quart greased casserole, top with remaining 1/2 cup of cheese.
- Bake at 325 for 40 min.
- Want some extra flavour use half evaporated milk.
I didn't use leftovers as I usually don't have any. I cooked up 1 cup of frozen corn, 1 cup of brussel sprouts and 1 cup of lima beans, then used them for the three cups of vegetables. I figured leftover veggies would have been cooked...lol. One bite and my husband said, "This is definitely 5 stars!" I had a big dinner in the works (was serving in courses), but he ate two huge plates and was too full to eat much else. I will definitely be making this a lot. In the past I've thrown those 1 cup leftovers in the garbage, but now I think I'll dedicate a bowl for accumulating 3 cups of veggies in the freezer for this casserole. I can see it wouldn't hardly matter what vegetable you used, it would still be good! Thank you for sharing this recipe Tara. It is delicious!!!
What a delicious way to use up left over veggies...or as in my case...I had a bag of mixed veggies that was not quite enough to use for a full meal, and a bag of broccoli florets that wasn't enough for a full meal either. I just cooked them up, then continued with your recipe as directed. I was skeptical that I could get them to try it...but they did and it was a huge hit!! This is definitely going in the veggie rotation list! Thanks for the GREAT recipe :)
Is this ever good! The vegetables I used were leftover fresh ones: corn, carrots, cauliflower and broccoli. I used cheddar and jack cheeses. Everyone in my family loved it and I will certainly be making this casserole often. Thanks, Tara!