Stir 2 cups cooked vegetables into thin white sauce (below).

1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk

Heat butter in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.