Mixed Vegetable Mornay
Here is another holiday classic from our household to yours--mixed vegetable mornay! You may ask what is so special about a mixed vegetable casserole? Well, this one is like last week's broccoli cheese casserole, rich and delicious; not light fare by any means. That is why we only have it during the holidays. It makes a very nice accompaniment to ham or turkey. The original recipe I have called for croutons, but we use dried bread stuffing cubes and drizzle some butter on them to help them brown. Like the broccoli casserole, this one came from my mother-in-law and to honor my husband's family heritage we have it every year. This one is by far his favorite! Enjoy!
1 (16 oz.) pkg. frozen mixed vegetables
3/4 stick plus 2 tbsp. butter
1/4 tsp. garlic salt
1/4 c. flour
1/4 c. Parmesan cheese
Flavored miniature croutons or plain dry bread cubes used for stuffing.
1 pt. half and half cream
Cook vegetables in 1/4 cup water with 1 teaspoon salt, 2 tablespoons butter and dash garlic salt. Simmer 2 minutes. Drain vegetables but save liquid. Melt 3/4 stick butter, then add flour. Add enough cream to liquid saved to make 2 cups liquid.Slowly add the 2 cups liquid to butter mixture. Add Parmesan cheese, 1/8 teaspoon garlic salt and nutmeg. Mix with vegetables. Grease casserole with 2 tablespoons butter. Bake at 325 degrees for 30-45 minutes. Garnish with croutons half way through baking.