Vegetable Casserole - cooking recipe

Ingredients

1/4 c. corn oil margarine
1/2 lb. mushrooms, sliced (2 c.)
1 c. chopped onion
1/4 c. cornstarch
1 tsp. salt
1/8 tsp. pepper
3 c. milk
2 Tbsp. corn oil margarine, melted
1 tsp. Worcestershire sauce
1/2 lb. Cheddar cheese, shredded
2 lb. potatoes, peeled, cubed and cooked (4 c.)
3 c. cooked sliced carrots
1/2 lb. green beans, cut up
1 c. soft bread crumbs
1 Tbsp. chopped parsley

Preparation

In a 5 quart Dutch oven, melt 1/4 cup margarine over medium heat.
Add mushrooms and onion.
Cook, stirring occasionally, 5 minutes or until tender.