3 tbsp. butter
1/4 c. onion, finely chopped
1 clove garlic, minced
3 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. thyme
2 c. milk
6 slices pasteurized American cheese, cut into pieces
1 (10 oz.) pkg. frozen chopped broccoli, thawed & well drained
1/2 lb. carrots, cut julienne
1/2 lb. zucchini, sliced
1/2 lb. fresh mushrooms, sliced
1 (7 oz.) pkg. fettuccine, cooked & drained

In 3 quart casserole, combine butter, onion and garlic. Microwave at High 2 to 3 minutes until onion is transparent. Stir in flour, salt and thyme. Gradually stir in milk. Microwave at High 4 to 5 minutes, until thickened, stirring every 2 minutes. Blend in cheese, stirring until melted; set aside.

In 2 quart casserole, combine broccoli, carrots, zucchini and mushrooms. Microwave at High 6 to 9 minutes, until vegetables are tender; stir after 3 minutes. Add vegetables to cheese sauce; mix well. Serve over fettuccine.

Total microwave cooking time 12 to 17 minutes. Makes 4 to 6 servings.