Easy Meat And Potato Casserole (a la leftovers from last night)

I used that last few pieces of yesterday's pot roast and carrots.  I reheated the Challah bread and served that too.  The good thing about this recipe is that the ingredients are staples in most kitchens.  The best part is THE KIDS ATE IT!

4 tablespoons butter, divided
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons flour
2 cups milk
1 teaspoon salt (I left this out)
1 teaspoon beef bouillon
1 1/2 cups frozen mixed vegetables of choice (I used carrots, peas and string beans)
2 cups sliced or cubed potatoes
2 cups diced cooked beef, ham or pork
3/4 cup bread crumbs.  (I used Panko)

• Melt 3 tablespoons of butter.  Saute onions and celery until tender
• Blend flour until smooth.  Add milk, salt and bouillon
• Cook over low heat, stirring constantly until thickened and bubbly
• Add vegetables, potatoes and diced meat
• Pour mixture into buttered or sprayed 1 1/2 quart baking dish
• Melt remaining butter and toss with bread crumbs.  Sprinkle over the casserole
• Bake at 350 for about 30 minutes, until hot and bubbly.

Serves 6

-Queenie Cuisine