Cheesy Vegetable Casserole

• 1 (20 oz.) bag California-style frozen vegetables
• 2 Tbsp. margarine
• 2 Tbsp. flour
• 1 c. milk
• 1/4 tsp. salt
• 1/4 tsp. dry mustard
• 1/4 tsp. paprika
• 1/4 tsp. black pepper
• 1 (8 oz.) pkg. Colby-Jack shredded cheese
• 1/4 c. slivered almonds

1. Cook frozen vegetables per package directions; drain.
2. Turn into 1 1/2-quart casserole.
3. In saucepan, melt margarine over medium heat.
4. Add flour.
5. Gradually add milk; stir constantly until thickened, about 5 minutes.
6. Add spices and 1 cup of cheese; stir until cheese is melted.
7. Spoon sauce over vegetables; toss to coat.
8. Bake at 350u0b0 for 30 minutes.
9. Sprinkle with remaining cheese and almonds.
10. Bake 5 minutes more.
11. Serves 6.

vegetables, margarine, flour, milk, salt, dry mustard, paprika, black pepper, shredded cheese, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616876 (may not work)