What-Ya-Got Casserole Recipe (Meat Optional)

Makes 4 (or more) servings in an 8 X 8" square pan, but recipe can be doubled or tripled for family servings--just increase cooking time to compensate. Use what ya got!

UPDATE: These ingredients are from the Food Stamp Challenge cheats, so consider this one way to use the "limited" foods from the challenge.

RECIPE
1 c. cooked ground or chopped meat (optional)

...and here's the what-ya-got part:

2 c. cooked grain (any type*, or can mix grains)
1 c. cooked legume (any type)
2 c. (total) diced assorted raw veggies (broccoli, carrots, peppers, etc.)
1/2 onion, chopped (any type)
2 eggs
1 c. grated cheese (any type)
1 c. fluid (any type--broth, milk, salsa, tomato sauce, water, etc.)
Spice to taste

*If using amaranth, cooked amaranth will have the consistency of farina, Cream of Wheat, Malt-o-Meal, etc., so augment with 2 c. bread crumbs r 1 c. flour to help thicken. I've normally used rices or sorghum without difficulty, but amaranth is a whole new monster. Millet is next for "strange grain" trials.
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Combine all but last four ingredients in a large bowl, stirring to mix. In a blender, combine the eggs, fluid, cheese, and spices, making a thick cheesy sauce. Pour the cheesy sauce over the grain/veggie mix, and stir well to coat.

Preheat oven to 350. Spray pan before scraping ingredients into it. Bake for 25 mins. or until golden. If doubling, use a 10 x 15" pan and add 5-10 mins. Refrigerate any leftovers.

Casserole may be topped with additional cheese or bread crumbs before baking.
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Recipe adapted from Doris Jantzen Longacre's Rice Squares recipe from the More With Less cookbook. I made her rice squares into a complete meal with the addition of veggies and meat. I haven't tested this recipe for unbaked freezer cooking, but I imagine if you leave out the raw veggies, the rest should go into the freezer nicely--just stir in the raw veggies before baking. Completely baked, it will go into the freezer.