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Aunt Sarah
Makes
8 to 10 servings
2
bags (1 pound) frozen mixture of broccoli, baby carrots & water
chestnuts (can relly use whatever vegies you like)
4 tbsp margarine
1 tsp garlic salt
Cook vegetables in 1/2 cup water, drain & save water. add butter
and salt. Make sauce from:
1/2 cup parmesean cheese
2 tbsp margarine
3/4 cup sour cream
and water saved from cooking vegetables
Mix all ingredients together adding more water if needed to make
a smooth sauce. Sauce will thicken in oven so don't make it too
thick to start.
Mix sauce and vegetables and put in a 2 quart casserole dish. Top
with buttered bred crumbs (2 tbsp melted margarine mixed with 1/2
cup dry bread crumbs.)
Bake at 350 for 30 minutes.
Good with extra sauce served over vermicelli
noodles with chunks of chicken white meat in veggies.
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