Mixed Vegetable Casserole Recipe

• 3 med. carrots, sliced (approximately 1 1/2 c.)
• 8 ounce. green beans, cut into 1 inch pcs
• 1/2 sm. head cauliflower, separate into florets (approximately 2 c.)
• 1 sm. onion, sliced
• 2 tbsp. butter
• 2 tbsp. flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 c. whipping cream
• 1/4 c. grated Parmesan cheese

1. Cook vegetables till tender (or possibly use canned vegetables).
2. Drain and reserve liquid.
3. Place vegetables in an ungreased oblong 11 x 7 x 1 1/2 inch or possibly a square 8 x 8 x 2 inch baing dish.
4. Heat butter over low heat; blend in flour, salt, and pepper.
5. Cook over low heat, stirring constantly, till mix is smooth and bubbly; remove from heat.
6. Stir in 1 c. of the reserved vegetable liquid and the whipping cream.
7. Bring to a boil, stirring constantly.
8. Boil and stir for 1 minute; remove from heat and pour over the vegetables.
9. Sprinkle with Parmesan cheese.
10. Broil casserole till top is light brown and bubbly, 3-5 min.

carrots, green beans, head cauliflower, onion, butter, flour, salt, pepper, whipping cream, parmesan cheese

Taken from cookeatshare.com/recipes/mixed-vegetable-casserole-15311 (may not work)