1 pkg. frozen vegetable blend (broccoli, cauliflower, carrots)
5 to 6 large potatoes, peeled and diced
1/2 stick butter
1 tsp. onion flakes
1 tsp. salt
1/2 tsp. pepper
1 tbsp. flour
2 c. milk
1/2 to 3/4 block Velveeta cheese

Boil vegetables and potatoes 10 to 12 minutes or until done. While they are cooking, melt butter in large Dutch oven. Add onion, salt, pepper and flour to melted butter; mix until smooth. Add milk and cheese, stirring, until cheese is melted. Pour vegetables with their water into cheese sauce. Stir 3 to 5 minutes until smooth and thick.