Vegetable Bake

Directions

1. 1
   Slice carrots diagonally (Circles on an angle) 1/4 inch thick.
2. 2
   Cut off broccoli stems and peel the steams smooth.
3. 3
   Cut the stems into thick circles, slice large broccoli flowerettes in half lengthwise through steams.
4. 4
   Break cauliflower into flowerettes - cut large ones lengthwise through steams.
5. 5
   Arrange Carrots, broccoli steams and cauliflowerettes in a steamer and steam over boiling water for 9 minutes or until tender.
6. 6
   For Sauce: Melt butter in a pan over medium heat, stir in flour and blend until smooth.
7. 7
   Gradually add in the milk.
8. 8
   Cook - stirring constantly until smoothly thickened.
9. 9
   Stir in Mustard, Salt, Pepper, Cheese, and parsley.
10. 10
    Pour half the sauce into a 3 Quart casserole dish.
11. 11
    Add cooked vegetables; mix gently then top with remaining sauce and gently mix again.
12. 12
    Cover and refrigerate until ready to bake.
13. 13
    Topping: For topping combine all ingredients except parsley.
14. 14
    Before baking - Sprinkle with topping and bake covered at 325° F for approximately 1 hour or until hot and bubbly in the center.
15. 15
    Sprinkle with chopped parsley.