Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Cook vegetables until almost done then drain and place in casserole dish.
  2. Melt butter in saucepan and stir in flour until smooth.
  3. Add milk, cream cheese, salt and pepper stirring until thick.
  4. Pour sauce over vegetables and sprinkle with Parmesan cheese.
  5. Bake at 350°F for 30 minutes.

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