Vegetable Casserole

14 ingredients
10 steps

Ingredients

  • 8 oz. fresh mushrooms, sliced
  • 1 c. chopped onion
  • 6 Tbsp. margarine, divided
  • 1/4 c. cornstarch
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 3 c. milk
  • 1 tsp. Worcestershire sauce
  • 1/2 lb. Cheddar cheese, grated
  • 4 c. potatoes, peeled, cubed and cooked
  • 3 c. sliced cooked carrots
  • 2 c. green beans, cut in 1-inch pieces, cooked (frozen or canned okay)
  • 1 c. soft bread crumbs
  • 1 Tbsp. chopped parsley

Directions

  1. 1
    In large skillet or Dutch oven, saute mushrooms and onions lightly in 1/4 cup margarine.
  2. 2
    Combine cornstarch, salt, pepper and milk until smooth.
  3. 3
    Gradually add to mushroom-onion mix, stirring constantly.
  4. 4
    Add Worcestershire sauce; boil 1 minute. Remove from heat.
  5. 5
    Stir in cheese until smooth.
  6. 6
    Add potatoes, carrots and green beans; toss until coated.
  7. 7
    Pour into greased 9 x 13-inch baking dish.
  8. 8
    Toss bread crumbs with parsley and 2 tablespoons melted margarine.
  9. 9
    Spread evenly on top of casserole. Bake at 325° for 40 minutes.
  10. 10
    Makes 10 to 12 servings.

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