Fresh Vegetable Casserole

• 2 c. broccoli florets, cooked and drained
• 1 c. sliced carrots, cooked and drained
• 4 oz. sliced, fresh mushrooms (1 1/2 c.)
• 1 tsp. chicken-flavored instant bouillon
• 4 oz. (1 c.) shredded Swiss cheese
• 2 c. cauliflower florets, cooked and drained
• 1 Tbsp. margarine or butter
• 2 Tbsp. flour
• 1 tsp. onion powder
• 1/8 tsp. white pepper
• 2 c. half and half or milk
• 1/4 c. crushed, round, buttery crackers

1. Heat oven to 350u0b0.
2. Arrange cooked vegetables in a 12 x 8-inch (2-quart) baking dish.
3. In medium saucepan, melt margarine.
4. Add mushrooms; saute over medium heat until tender.
5. Stir in flour, bouillon, onion powder, pepper and half and half; cook until thickened, stirring constantly.
6. Remove from heat; add cheese. Stir until melted.
7. Pour evenly over vegetables; gently toss vegetables to coat.
8. Sprinkle evenly with cracker crumbs and bake at 350u0b0 for 15 to 20 minutes or until thoroughly heated.
9. Yields 8 servings.

broccoli florets, carrots, fresh mushrooms, chickenflavored instant bouillon, swiss cheese, cauliflower, margarine, flour, onion powder, white pepper, milk, buttery crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=621019 (may not work)