Fresh Vegetable Casserole

• 8 small new potatoes
• 8 baby carrots
• 1 head cauliflower, broken into florets
• 4 stalks asparagus, medium, cut into 1-inch pieces
• 3 tablespoons butter
• 2 cups milk
• salt
• pepper
• 34 cup cheddar cheese, shredded
• chopped fresh cilantro

1. Cook veggies until crisp-tender.
2. Arrange veggies in buttered 2-quart casserole.
3. To make sauce, melt butter in a med saucepan over med heat.
4. Stir in flour until smooth.
5. Gradually stir in milk.
6. Cook until thickened, stirring constantly.
7. Season to taste with salt and pepper.
8. Add cheese, stirring until cheese is melted.
9. Pour sauce over veggies and sprinkle with cilantro.
10. Bake in preheated 350 F oven 15 minutes or until heated through.

potatoes, carrots, cauliflower, stalks asparagus, butter, milk, salt, pepper, cheddar cheese, fresh cilantro

Taken from www.food.com/recipe/fresh-vegetable-casserole-225233 (may not work)