12 carrots, pared & sliced
1 bunch broccoli, cut in pieces
3 zucchini, sliced or cut in chunks
1/4 c. butter
1 minced onion
1/4 c. flour
1 tsp. salt
1/4 tsp. dry mustard
2 c. milk
1/8 tsp. pepper
1/4 tsp. celery salt
1/2 lb. Cheddar cheese
3 c. buttered fresh bread crumbs

Boil vegetables slightly. Cook onions 2-3 minutes. Stir in flour, salt and mustard, then milk. Cook, stirring until smooth. Add pepper and celery salt.

In a 2 quart casserole dish arrange a layer of vegetables, then cheese, until all are used, ending up with vegetables. Pour sauce over this mixture. Top with bread crumbs. Bake, uncovered, at 350 degrees for 25-30 minutes. Any vegetables may be substituted.