4 pkgs. frozen vegetables
1/4 c. butter
3 c. 1/2 inch fresh bread squares
1 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tsp. dry mustard
2 tsp. Worcestershire sauce
6 c. milk
3/4 c. butter
1 grated med. onion
2 to 3 c. grated process sharp cheddar cheese (1/2 to 3/4 lb.)
2 lbs. fully cooked or ready-to-eat ham, cut in strips about 1 1/2 inches long - 1/4 inch wide

Cook vegetables as label directs. Meanwhile, in large kettle, melt 1/4 cup butter, add bread squares; toss well. Remove buttered squares; set aside. In bowl, mix flour with salt, pepper, mustard, Worcestershire; slowly stir in about 2 cups milk. Heat rest of milk in same large kettle used for crumbs; then stir in flour mixture and 3/4 cup butter.

Cook over low heat stirring often, until smooth and thickened; add onion and cheese. Cook, stirring often until cheese is melted, add drained vegetables and ham. Pour into two 12 x 8 x 2 inch baking dishes. Sprinkle top of each baking dish with buttered crumbs. Bake, uncovered, 40 minutes or until hot at 350 degrees. Serves 25.