4 c. vegetables, cooked
1/2 c. corn flakes, crushed
1 tbsp. oil or butter
3 tbsp. oil or butter
3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
1 c. (4 oz.) cheese, grated
1 tbsp. dried or fresh parsley

Set aside corn flakes and 1 tablespoon oil or butter for topping. Saute 3 tablespoons oil or butter, flour, salt and pepper. Cook, stirring until bubbly, and add milk. Cook and stir until smooth. Add cheese, stir until melted, and remove from heat. Add cooked vegetables and parsley. Spread mixture in shallow 1 1/2-quart baking pan. Sprinkle with topping (corn flakes and oil or butter) evenly. Bake 20 minutes at 350 degrees until sauce is bubbly. Let stand 3 to 5 minutes before serving.

Carrots, green beans, broccoli, cauliflower, cabbage, zucchini, small onion, or a combination of your choice.

Options: Omit cheese; substitute bread crumbs for corn flakes; use leftover vegetables in combination; prepare ahead of time and refrigerate until ready to bake; add 1 cup slivered ham for main dish special.