Frozen Vegetable Casserole
- 4 pounds of frozen vegetables
- 1/2 pound of shredded cheddar
- 1 tablespoon margarine
- Thyme (optional)
Chop the vegetables fairly large. Grease the tray with margarine. Spread the tray into the boiled vegetables. Add salt and pepper. Prepare the béchamel sauce. Spread béchamel sauce on the tray with vegetables. Sprinkle grated cheese over. Put the tray in the oven.
Print The Recipe