4 (10 oz.) pkgs. frozen mixed vegetables
1/4 c. butter
3 c. of 1/4 inch fresh bread squares
1 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tsp. dry mustard
2 tsp. Worcestershire sauce
6 c. milk
3/4 c. butter
1 grated med. onion
2/3 c. grated process sharp American cheese (1/2 to 3/4 lb.)
2 c. fully cooked or ready to eat ham, cut in 1 1/2 x 1/4 inch strips

The day ahead, cook vegetables as label directs. In large kettle, melt 1/4 cup butter, toss bread crumbs well and set aside.

Mix flour, salt, pepper, mustard and Worcestershire sauce. Stir in 2 cups milk. Heat rest of milk in the large kettle, stir in flour mixture. Add the butter, cook over low heat until smooth and thick. Add onion and cheese, cook until cheese is melted. Add drained vegetables and ham. Pour into 2 (8x12x2 inch) pans. Refrigerate overnight.

About 1 hour before serving, heat oven to 350 degrees. Sprinkle crumbs on top of each pan and bake uncovered, about 40 minutes. You may want to save a few bread crumbs to sprinkle over the pans after baking, if the mixture is too juicy. Serves 25.