Fresh cauliflower, broccoli and/or brussels sprouts (1 lb. total)
1/3 c. finely chopped onion
3 tbsp. butter
2 tbsp. flour
Salt & pepper
Paprika
1/2 c. finely shredded sharp cheese
1/4 c. grated Parmesan cheese

Cut cauliflower and broccoli into flowerets; halve large brussels sprouts. Cook vegetables covered in a small amount of boiling water, salted, about 5 minutes or until crisp tender. Drain, reserving the cooking liquid; add enough water to reserved liquid to make 1 cup. Keep vegetables warm.

In small pan cook onion in butter until tender but not brown. Stir in flour and add reserved cooking liquid all at once. Cook and stir until thick and bubbly. Stir in cheddar cheese, cook until cheese melts, 1 to 2 minutes. Season with salt and pepper. Put vegetables and cheese sauce in greased casserole dish, sprinkle with Parmesan cheese and paprika. Bake at 350 degrees for 25 to 30 minutes. Serve at once. Makes 4 to 6 servings.