1 lb. bag California blend vegetables - carrots, cauliflower, broccoli or use fresh vegetables
2 c. sm. onions or coarsely chopped fresh
4 tbsp. butter
1 c. milk
1 c. soft bread crumbs
2 tbsp. flour
1-3 oz. pkg. cream cheese

Cook vegetables until tender crisp and drain. Make white sauce of 2 tablespoons butter, 2 tablespoons flour, 1/4 teaspoon salt, pepper to taste. Add the milk. Cook and stir until thick.

Blend in cream cheese until smooth. Put vegetables in 1 1/2-quart buttered casserole. Pour white sauce over and mix lightly. Melt remaining 2 tablespoons butter and blend in crumbs. Sprinkle over casserole. Top with grated cheese. Bake at 350 degrees for about 1 1/2 hours.