Preheat oven to 350 degrees. Serves 6 to 8.

Prepare: 1 1/2 pounds or about 4 cups cooked vegetables (especially good are sliced carrots, cabbage, green beans, zucchini, broccoli, cauliflower, small onions or a combination. Toss together:

1/2 c. crushed cornflakes
1 tbsp. oil or butter

Saute in saucepan over low heat:

3 tbsp. oil or butter
1/3 c. or more chopped onion

Stir in:

3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper

Cook, stirring until bubbly. Add:

1 1/2 c. milk (use vegetable stock and powdered milk or reg. milk)

Cook and stir until smooth. Add:

1 c. (4 oz.) grated cheese

Stir until melted, remove from heat. Add: cooked vegetables and 1 tablespoon dried or fresh parsley.

Spread mixture in shallow 1 1/2 quart baking pan. Sprinkle crumb mixture evenly over top. Bake 20 minutes or until sauce is heated and bubbly. Let stand 3-5 minutes before serving.

Option - can substitute bread crumbs for cornflakes. use leftover vegetables in combination. Prepare ahead of time and refrigerate until ready to bake. Can add slivered ham, or cubed beef or cubed chicken or turkey or pork for a main dish special.