Artichoke Heart Casserole

Ingredients

• 2 15 oz each cans artichoke hearts drained
• 1 tsp basil flakes
• 1 tsp oregano
• 12 tsp black pepper
• 1 tsp minced garlic
• 14 c Parmesan cheese
• 1 10 12 oz can cream of mushroom soup
• 12 c Italian bread crumbs
• 2 Tbsp olive oil
• 4 c chicken stock
• 1 medium cauliflower
• 1 large broccoli
• 12 lb carrots
• 14 c sliced green onions
• 1 stick butter
• 1 can Campbells cream of chicken soup
• 1 Tbsp cornstarch and 12 c water
• salt and pepper to taste
• 14 c margarine
• 12 c bread crumbs
• 14 c Parmesan cheese

Directions

1. First pour the chicken stock into a vegetable steamer and bring it to a rolling boil
2. Then one ingredient at a time begin steaming the cauliflower broccoli and carrots in the chicken stock until they are tender-crisp not raw but not soft either When each vegetable is cooked dip it quickly in ice cold water to stop the cooking drain it in a colander and set it aside in a buttered 11 x 17-inch baking pan