For Basic Casserole:

2 pkg. frozen vegetables
1/4 c. hot water
1 tsp. salt
1/4 tsp. garlic salt
2 tbsp. butter

Steam frozen vegetables in covered pan in hot water. Cook only until crisply tender (about 5 minutes after defrosted). Drain. Save liquid for Mornay Sauce. Season vegetables with above ingredients and mix. Spread cooled vegetables in greased baking dish.

For Mornay Sauce:

1/4 c. butter
1/4 c. flour
2 c. liquid (vegetables and milk)
1/8 tsp. garlic salt
2 tbsp. white wine
1/4 c. parmesan cheese

Made like white sauce. Mix ingredients listed. Pour sauce over vegetables. Cover sauce thickly with 2 cups pulled bread crumbs (I use even more). Drizzle entire surface with 3 tablespoons hot melted butter. Bake about 30 minutes at 350 degrees or until crumbs are nicely browned.