3 c. fresh or frozen broccoli, cauliflower or Oriental mixture
1 c. skimmed milk
1 tbsp. cornstarch
1/4 lb. (4 oz.) Velveeta
1 tsp. bouillon

In a pan, add cornstarch to small amount of skim milk. Stir, then add rest of milk. Add bouillon and heat on stove. When it starts to thicken, add cheese to make thick sauce. When thickened, pour over vegetables you have put in a casserole dish. Map top with paprika. Bake at 350 degrees until vegetables are done, about 1 hour. Serves 4.