1 (12 fluid ounce) can condensed cream of mushroom soup
1/4 cup water
1/2 cup beef bouillon granules
2/3 cup melted butter
3 tablespoons dried basil
2 tablespoons dried parsley
1 teaspoon ground black pepper
1 1/2 tablespoons hot water
3/4 cup crumbled cornflakes cereal
1 cup unsalted butter
1/2 cup dry bread crumbs
1/2 cup unsalted butter
1/4 cup chopped walnuts
1/2 cup spaghetti sauce
1/2 cup cold water
1/2 cup dry white wine
3/4 cup Worcestershire sauce
1/2 cup butter
In a medium saucepan over medium heat, combine the mushroom soup, water, bouillon granules, melted butter and basil. Bring to a boil. Reduce temperature to medium-low and simmer for 1 hour. Stir in parsley and pepper.
Heat the water to boiling; add butter and stir until melted. Boil broccoli and cauliflower halves for 2 minutes.
Meanwhile, in a small bowl, mix the cheese, potatoes, basil, parsley leaves, pepper and hot water. Season to taste with Worcestershire sauce, Parmesan, and hot water. Serve hot.