1 (10 oz.) pkg. frozen broccoli spears
1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen carrots
2 tbsp. flour
2 tbsp. melted butter
1 (4 oz.) can mushroom stems and pieces
1 1/2 c. milk
1 c. diced processed American cheese
Salt and pepper to taste
1/4 c. butter
2 c. bread crumbs

Cook vegetables separately according to directions (do not overcook). Drain and cool. Add the flour to the 2 tablespoons butter, melted, and stir over low heat to make a smooth paste, being careful not to brown it. Drain the mushrooms. Mix the liquid with the milk and gradually add to the flour and butter mixture. Cook until it starts to thicken. Add the cheese, salt, and pepper. When cheese is melted, remove from heat and add mushrooms. Arrange the broccoli, carrots, and cauliflower in alternate rows in an oblong casserole dish. Pour the cheese sauce over top. Melt the 1/4 cup butter. Add the crumbs and stir until well buttered. Sprinkle over top of casserole. Heat in oven (350 degrees) for 20 minutes. Yields about 8 servings.