Mustard-Sauced Vegetables Au Gratin

• 2 c. broccoli flowerettes
• 2 c. cauliflower flowerettes
• 2 c. sliced carrots
• 1 red pepper
• 1 c. celery, thinly sliced
• 1 c. chopped onion
• 3 T. butter
• 1/4 c. flour
• 4 t. Dijon or yellow mustard
• 1 t. basil
• 1 1/2 t. instant chicken bouillon granules
• 1 2/3 c. milk
• 1/2 c. soft bread crumbs
• 2 T. grated Parmesan cheese
• 1 T. butter, melted

1. Cook broccoli, cauliflower and carrots until crisp-tender. Drain well. Cut red pepper into thin strips. Cook celery and onion in 3 tablespoons butter until tender. Blend in flour, mustard, basil, bouillon and 1/4 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly. Stir in vegetables. Turn into a 10 x 6 1/2 x 2-inch baking dish. (This can be covered and chilled up to 24 hours.)

broccoli flowerettes, cauliflower flowerettes, carrots, red pepper, celery, onion, butter, flour, yellow mustard, basil, milk, bread crumbs, parmesan cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=72052 (may not work)