1 (10 oz.) pkg. frozen lima beans
1 lb. all-purpose potatoes, peeled & sliced
3/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dried thyme leaves
3 c. shredded Cheddar cheese
1/2 lb. carrots, peeled & sliced
1/2 lb. green beans, ends removed
3/4 lb. yellow squash, sliced
1 (10 oz.) pkg. frozen green peas
2 c. milk
1/4 c. unsifted all-purpose flour
3/4 c. pkg. unseasoned bread crumbs
2 tbsp. butter, melted

Lightly grease a 3 quart glass casserole dish. In vegetable steamer, steam lima beans until hot, 3-5 minutes. Drain well and turn into greased casserole. Place potatoes in steamer basket; steam until just tender, about 10 minutes; turn into casserole on top of cooked lima beans.

In cup stir together salt, pepper and thyme. Sprinkle 1/3 of salt mixture and 1 cup of cheese over potatoes. Place carrots in steamer. Steam until just tender about 10 minutes. Put in casserole on top of potatoes. Steam green bean 7 minutes; turn into casserole. Sprinkle with 1/2 of remaining salt mixture and 1 cup cheese.

Heat oven to 350 degrees. Steam squash 3 minutes; turn into casserole. Steam peas until hot about 3 minutes; put in casserole.

Meanwhile in 1 quart saucepan, with wire whisk beat together milk and flour until smooth; heat to boiling and cook, stirring, until sauce is thickened. Stir in remaining salt mixture. With a knife, make a well in the center of the casserole. Pour sauce into well and over top of vegetables.

In small bowl, combine crumbs and butter; sprinkle evenly over top of casserole. Top with remaining cheese. Bake casserole 30 minutes or until golden brown and bubbly.