1 (#303) can green beans (16 oz.)
1 (#303) can whole kernel corn (16 oz.)
1 (#303) can sliced carrots (16 oz.)
1/4 c. butter
1/3 c. sifted flour
2 c. milk
1/2 c. finely chopped raw onions
1 tsp. seasoned salt
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. dried dill
Dash cayenne pepper
1 c. grated sharp American cheese

Drain vegetables; melt butter and blend in flour and salt. Stir in milk. Add onion and cook; stirring until mixture boils and thickens. Add mustard, Worcestershire sauce, dill and cheese. Stir until cheese is melted. Add drained vegetables and mix lightly. Turn into baking dish and sprinkle with topping. Bake in moderate, 350 degree oven approximately 20 minutes or until top is crisp and browned.

TOPPING: Melt 1/4 cup butter and add 1/4 teaspoon paprika.

Toss with 2 cups soft bread crumbs or bread cubes.