1/4 c. butter
1/4 c. flour
1/4 c. chopped onions
1/2 tsp. salt
1/4 tsp. dry mustard
2 c. milk
1/8 tsp. pepper
1 bunch broccoli, cut up
1 bag carrots, sliced
6 or 7 slices American cheese
1 c. Ritz cracker crumbs
1/4 tsp. garlic powder
1/2 tsp. paprika
1/4 c. melted butter

Melt 1/4 cup butter in medium saucepan, saute onions until tender. Add flour, salt and dry mustard. Stir until blended. Stir in milk slowly. Heat on low heat stirring constantly until thick and bubbly. Meanwhile cook vegetables as usual. Then put a layer of vegetables in casserole dish. Then a layer of cheese. Repeat until all vegetables and cheese are used up, ending with veggies on top. Then pour the sauce over top. Combine the cracker crumbs, garlic powder and paprika. Then add melted butter and stir until moistened. Top casserole with crumbs. Bake in 350 degree oven for 20 to 30 minutes or until crumbs are browned. If done ahead and casserole is cold, cover with foil and bake in 350 degree oven for about 45 minutes. Uncovering for the last 10 or 15 minutes. This recipe may be used with just about any vegetable.