2 c. cauliflower
1 c. potatoes
1 c. carrots
1/2 c. celery
1 tbsp. onion flakes
2 c. water

Dice up vegetables, put these ingredients into 3-quart saucepan. Boil 10-12 minutes or until vegetables are done.

4 tbsp. (1/2 stick) butter
1 tsp. salt
1/2 tsp. pepper
1 tbsp. flour
2 c. milk
2 c. (8 oz.) cheese

Put in Dutch oven. Melt butter on medium heat, add salt, pepper, and flour. Mix until smooth. Add milk and cheese, stirring until cheese is melted. Pour vegetables, still in their water, into cheese sauce. Stir occasionally for 3-5 minutes until thick.