2 (10-ounce) pkgs. Frozen vegetables (1 cauliflower & 1 mixed veg. or 1 large bag of assorted vegetables
2 Tbsps. Flour
2 Tbsps. Butter
1 cup milk
Salt and pepper
4 ounces cream cheese
1 cup shredded sharp cheddar cheese
Buttered Bread Crumbs- 1 cup fine ground bread crumbs, ½ cup butter
Thaw & cook the vegetables and drain them in a colander. Place in a 9×13 glass baking dish in a medium saucepan over low heat, combine the flour and butter until it makes a smooth paste. Stirring constantly, slowly add 1 cup milk and bring to enough of a boil to make a medium thick white sauce. Flavor with salt & pepper. Remove the white sauce from the stove and stir in the cream cheese. Stir until the cream cheese is melted and smooth with no lumps. Pour this mixture over the vegetables and stir together. Sprinkle the shredded cheese over the top of the vegetables. Sprinkle the buttered bread crumbs over the top of the vegetable casserole. Bake at 350 degrees until hot and bubbly, about 30-40 minutes.
This is the original recipe that he started with. He multiplied this recipe 5 times to make the pan for Sunday and then added 20 ounces of frozen broccoli to it. He also added a little extra butter and cream cheese to it. Charles said the next time he makes it, he will not cook the vegetables before he puts them in the casserole. They were pretty soft.