Broccoli, Cauliflower, And Carrot Bake Recipe

• 1 (10 ounce.) pkg. frzn broccoli spears
• 1 (10 ounce.) pkg. frzn cauliflower
• 1 (10 ounce.) pkg. frzn carrots
• 2 tbsp. flour
• 2 tbsp. melted butter
• 1 (4 ounce.) can mushroom stems and pcs
• 1 1/2 c. lowfat milk
• 1 c. diced processed American cheese
• Salt and pepper to taste
• 1/4 c. butter
• 2 c. bread crumbs

1. Cook vegetables separately according to directions (don't overcook).
2. Drain and cold.
3. Add in the flour to the 2 Tbsp.
4. butter, melted, and stir over low heat to make a smooth paste, being careful not to brown it.
5. Drain the mushrooms.
6. Mix the liquid with the lowfat milk and gradually add in to the flour and butter mix.
7. Cook till it starts to thicken.
8. Add in the cheese, salt, and pepper.
9. When cheese is melted, remove from heat and add in mushrooms.
10. Arrange the broccoli, carrots, and cauliflower in alternate rows in an oblong casserole dish.
11. Pour the cheese sauce over top.
12. Heat the 1/4 c. butter.
13. Add in the crumbs and stir till well buttered.
14. Sprinkle over top of casserole.
15. Heat in oven (350 degrees) for 20 min.
16. Yields about 8 servings.

broccoli spears, frzn cauliflower, frzn carrots, flour, butter, mushroom stems, milk, american cheese, salt, butter, bread crumbs

Taken from cookeatshare.com/recipes/broccoli-cauliflower-and-carrot-bake-15302 (may not work)