1 (10 oz.) pkg. each of frozen lima beans, peas, cauliflower & cut green beans
1/2 tsp. salt
1 (4 oz.) can drained mushrooms, sliced
3/4 c. butter
1/2 c. flour
1 tsp. dry mustard
2 cans light cream (Milnot)
2 cans chicken stock
2 tbsp. prepared horseradish
1/8 tsp. hot pepper sauce
1/2 c. slivered almonds
2 c. soft stale bread crumbs

Put frozen vegetables in one pot with enough water to barely cover. Boil 5 minutes. Drain and mix with mushrooms. Spread in 13"x9" casserole. In pan melt 1/2 cup of butter and blend in flour and mustard. Gradually add cream and chicken stock; cook, stirring until thickened. Add horseradish, hot pepper sauce and pour over vegetables. Brown almonds in remaining butter and add crumbs and toss. Sprinkle over casserole. Bake at 400 degrees for 15 minutes or until hot and bubbly.