1 (20 oz.) bag California style frozen vegetables
2 tbsp. butter
2 tbsp. flour
1 c. milk
1/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. paprika
1/4 tsp. black pepper
1 (8 oz.) pkg. of Colby - Jack shredded cheese

Cook vegetables, drain. Turn into 1 1/2-quart casserole. In saucepan melt butter over medium heat, add flour. Gradually add milk, stir constantly until thick (about 5 minutes.) Add spices and 1 cup of cheese. Stir until cheese is melted. Stir sauce with vegetables until coated. Bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese, bake 5 minutes.