1 (16 oz.) pkg. frozen mixed vegetables
3/4 stick plus 2 tbsp. butter
1/4 tsp. garlic salt
1/4 c. flour
1/4 c. Parmesan cheese
Dash nutmeg
4 tbsp. cooking sherry
Flavored miniature croutons
1 pt. half and half cream

Cook vegetables in 1/4 cup water with 1 teaspoon salt, 2 tablespoons butter and dash garlic salt. Simmer 2 minutes. Drain vegetables but save liquid. Melt 3/4 stick butter, then add flour. Add enough cream to liquid saved to make 2 cups liquid.

Slowly add the 2 cups liquid to butter mixture. Add Parmesan cheese, 1/8 teaspoon garlic salt, nutmeg and sherry. Mix with vegetables. Grease casserole with 2 tablespoons butter. Bake at 325 degrees for 30-45 minutes. Garnish with croutons half way through baking.