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  1. #1
    Deal GURU mos's Avatar
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    Jan 2006
    Raleigh, North Carolina
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    Post All-Purpose Leftover Casserole

    for those that need a basic, do anything type of recipe
    All-Purpose Leftover Casserole
    3 cups Cooked pasta OR rice
    2 cups Leftover cooked chicken OR turkey OR beef
    2 cups Frozen vegetables (your choice)
    Add-ins (any of these will add a sharper taste to the casserole. Use them all you want!):
    1 Chopped onion
    1-3 minced cloves garlic
    frozen pearl onions
    minced green onions
    sliced leeks (1 bunch)
    2 tbs Butter
    2 tbs Flour
    2 cups Milk
    1 cup Milk AND
    1-2 cup sharp grated cheese
    salt and pepper to taste
    nutmeg, for cheese sauce
    curry powder, if you add sherry, white wine, or vermouth -- no more than 1/4 cup
    Other optional seasonings:
    Italian Seasoning
    Cajun Seasoning
    Take the pasta or rice, the meat, and the veggies, and dump them into a 9x9-in, deep baking dish or a 9x13-in baking pan. Make the sauce by melting the butter in a medium saucepanover low heat. If you want to saute the onions or garlic or whatever add-in you're using, use one more Tbs 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 degrees. 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.)

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