3 med. carrots, sliced (approximately 1 1/2 c.)
8 oz. green beans, cut into 1 inch pieces
1/2 sm. head cauliflower, separate into florets (approximately 2 c.)
1 sm. onion, sliced
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. whipping cream
1/4 c. grated Parmesan cheese

Cook vegetables until tender (or use canned vegetables). Drain and reserve liquid. Place vegetables in an ungreased oblong 11 x 7 x 1 1/2 inch or a square 8 x 8 x 2 inch baing dish. Melt butter over low heat; blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in 1 cup of the reserved vegetable liquid and the whipping cream. Bring to a boil, stirring constantly. Boil and stir for 1 minute; remove from heat and pour over the vegetables. Sprinkle with Parmesan cheese. Broil casserole until top is light brown and bubbly, 3-5 minutes.