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"Hunger is the best sauce in the world."--Cervantes

Casserole of Vegetables Mornay Recipe

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This recipe for Casserole of Vegetables Mornay is from Murphy Women in the Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkg. frozen mixed vegetables
1/4 hot water
1 tsp salt
1/4 tsp garlic salt
2 T. butter
3 cups bread crumbs
3 T. melted butter
Mornay Sauce:
1/4 cup butter
1`/3 cup flour
2 cups liquid (use liquid from vegetables and add enough Cream to make 2 cups)
1/4 cup grated Parmesan
18 tsp garlic salt
pinch of Nutmeg
1 tsp salt
pinch of Thyme
1 T. white wine (opt.)
Directions:
Directions:
Steam vegetables in tightly covered saucepan, adding about 1/4 cup hot water. Cook only until crisp-tender, about 5 minutes after completely defrosted. When done, drain, saving liquid for Mornmay sauce. Season vegetables with salt, garlic salt, 2 T. butter and mix gently. Prepare Mornay Sauce.
Spread cooked vegetables in greased 10x10 dish. Pour sauce over them and cover thickly with about 2 cups bread crumbs. Drizzle entire surface of crumbs with about 3 T. melted butter. Bake about 30 minutes at 350, then broil until crumbs are brown.
*Mornay Sauce*
Melt butter in saucepan and blend flour. Add liquid gradually stirring constantly, and cook until thick. Add remaining ingredients and simmer about 5 minutes. Taste and season further if desired.
Number Of Servings:
Number Of Servings:
8

 

 

 

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