1 c. diced, cooked carrots
1 c. diced, cooked green peas
1 c. diced, cooked snap beans
1 c. diced, cooked kernel corn
1/4 tsp. salt
Pinch pepper
4 tbsp. butter
1 chopped med. onion
1/2 c. chopped celery
2 tbsp. red or green pepper
4 tbsp. flour
2 c. milk
1/2 tsp. salt
Dash cayenne pepper
1/2 c. shredded cheddar cheese
1/4 c. dry bread crumbs
1 tbsp. butter

Combine carrots, peas, beans and corn in a bowl. Add salt and pepper. Toss lightly with fork. Melt butter in skillet, add onion, celery, red pepper and cook over low heat until onion is just tender, not brown. Sprinkle in flour and blend. Gradually add milk and cook, stirring constantly until thickened. Add salt and cayenne pepper and cheese. Stir until cheese is melted. Arrange alternate layers of vegetables and cheese sauce in greased 2 quart casserole, ending with cheese sauce on top. Sprinkle with bread crumbs and dot with butter. Refrigerate until needed. Bake, uncovered at 350 degrees for 30 minutes. Serves 8.