Vegetable Hodgepodge Recipe

• 1 (10 ounce.) pkg. each of frzn lima beans, peas, cauliflower & cut green beans
• 1/2 teaspoon salt
• 1 (4 ounce.) can liquid removed mushrooms, sliced
• 3/4 c. butter
• 1/2 c. flour
• 1 teaspoon dry mustard
• 2 cans light cream (Milnot)
• 2 cans chicken stock
• 2 tbsp. prepared horseradish
• 1/8 teaspoon warm pepper sauce
• 1/2 c. slivered almonds
• 2 c. soft stale bread crumbs

1. Put frzn vegetables in one pot with sufficient water to barely cover.
2. Boil 5 min.
3. Drain and mix with mushrooms.
4. Spread in 13"x9" casserole.
5. In pan heat 1/2 c. of butter and blend in flour and mustard.
6. Gradually add in cream and chicken stock; cook, stirring till thickened.
7. Add in horseradish, warm pepper sauce and pour over vegetables.
8. Brown almonds in remaining butter and add in crumbs and toss.
9. Sprinkle over casserole.
10. Bake at 400 degrees for 15 min or possibly till warm and bubbly.

lima beans, salt, liquid removed mushrooms, butter, flour, mustard, light cream, chicken stock, horseradish, warm pepper, almonds, soft stale bread crumbs

Taken from cookeatshare.com/recipes/vegetable-hodgepodge-57564 (may not work)