Heat 1/2 cup dry white wine until almost boiling.
Reduce heat to low & stir in 6oz grated cheese, 1 crushed clove garlic, 2 tsp flour.
Stir until smooth & thick.
Remove from heat & add salt & pepper.
Pour over cooked vegies in casserole.
Spread with topping & bake uncovered in moderate oven 15-20 minutes.
Topping: 2 cups fresh breadcrumbs combined with 1-1/2 oz grated cheese, 3 chopped shallots, 1 Tbs chopped parsley, 2 oz melted butter, 1/2 tsp oregano, salt & pepper.