Vegetable Bake

DIRECTIONS

• Slice carrots diagonally (Circles on an angle) ¼ inch thick.
• Cut off broccoli stems and peel the steams smooth.
• Cut the stems into thick circles, slice large broccoli flowerettes in half lengthwise through steams.
• Break cauliflower into flowerettes – cut large ones lengthwise through steams.
• Arrange Carrots, broccoli steams and cauliflowerettes in a steamer and steam over boiling water for 9 minutes or until tender.
• For Sauce: Melt butter in a pan over medium heat, stir in flour and blend until smooth.
• Gradually add in the milk.
• Cook – stirring constantly until smoothly thickened.
• Stir in Mustard, Salt, Pepper, Cheese, and parsley.
• Pour half the sauce into a 3 Quart casserole dish.
• Add cooked vegetables; mix gently then top with remaining sauce and gently mix again.
• Cover and refrigerate until ready to bake.
• Topping: For topping combine all ingredients except parsley.
• Before baking – Sprinkle with topping and bake covered at 325º F for approximately 1 hour or until hot and bubbly in the center.
• Sprinkle with chopped parsley.