2 1/2 c. broccoli & cauliflower, steam until tender
1/2 c. carrot slices, stemmed
2 tbsp. butter
1 tbsp. all-purpose flour
1 can (12 oz.) evaporated milk
1 c. (4 oz.) shredded Cheddar cheese
1/4 c. plain or Italian style bread crumbs
1/4 c. grated Parmesan cheese

Melt butter in medium saucepan. Gradually stir in flour and cook over low heat until mixture is bubbly. Remove from heat and gradually stir in evaporated milk. Cook until mixture thickens and begins to boil. Remove from heat and stir in Cheddar cheese until melted.

In a 1 1/2 quart casserole, combine cheese sauce and vegetables. Combine bread crumbs and Parmesan cheese; sprinkle over top of vegetables. Place under broiler until top is lightly browned, about 1-2 minutes. Serve immediately. Makes 4 servings.