Ingredients
1
bag (1 pound) frozen broccoli, cauliflower and carrots
2
tablespoons butter or margarine
2
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/4
teaspoon onion powder
1/4
teaspoon caraway seed
1
cup milk
1/2
cup shredded GruyFre or Swiss cheese (2 ounces)
1/2
cup soft whole wheat or white bread crumbs
1
tablespoon butter or margarine, melted
Preparation
Heat oven to 350°. Cook and drain vegetables as directed on package.
Melt 2 tablespoons butter in 1 1/2-quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.
Place vegetable mixture in ungreased 1 1/2-quart casserole. Mix bread crumbs and 1 tablespoon butter. Bake uncovered about 20 minutes or until crumbs are golden.
