Vegetable Casserole - cooking recipe

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

Preparation

In large skillet or Dutch oven, saute mushrooms and onions lightly in 1/4 cup margarine.
Combine cornstarch, salt, pepper and milk until smooth.
Gradually add to mushroom-onion mix, stirring constantly.
Add Worcestershire sauce; boil 1 minute. Remove from heat.
Stir in cheese until smooth.
Add potatoes, carrots and green beans; toss until coated.
Pour into greased 9 x 13-inch baking dish.
Toss bread crumbs with parsley and 2 tablespoons melted margarine.
Spread evenly on top of casserole. Bake at 325\u00b0 for 40 minutes.
Makes 10 to 12 servings.