Swiss Vegetable Casserole

 

1

bag (1 lb) frozen broccoli, carrots and cauliflower

2

tablespoons butter or margarine

6

medium green onions, cut into 1/2-inch pieces (1/2 cup)

2

tablespoons Gold Medal® all-purpose flour

1/4

teaspoon salt

1/8

teaspoon pepper

1 1/2

cups milk

1

cup shredded Swiss cheese (4 oz)

1/4

cup crushed round buttery crackers

• 1 Heat oven to 350°F. Grease 1- to 1 1/2-quart casserole with shortening or cooking spray. Cook frozen vegetables as directed on bag; drain.
• 2 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
• 3 Add 3/4 cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into casserole. Sprinkle with crushed crackers and remaining 1/4 cup cheese.
• 4 Bake 25 to 30 minutes or until topping is golden brown and casserole is bubbly.