2 tbsp. butter
2 tbsp. chopped green onion
2 tbsp. flour
1/4 tsp. celery salt
1/2 c. milk
1/2 c. chicken broth
1 tsp. lemon juice
1/2 c. shredded Swiss cheese
2 tbsp. chopped pimento
Hot cooked drained broccoli flowerettes, sm. whole carrots, and sm. whole onions

TOPPING;
1 tbsp. melted butter
2 tbsp. bread crumbs
1 tbsp. Parmesan cheese

Do not preheat oven. In saucepan, melt butter. Add green onion. Whisk in flour, celery, and salt. Cook 1 minute. Add milk, broth, and lemon juice. Cook until thick and bubbly. Stir in shredded cheese until melted. Stir in hot vegetables and pimento. Pour into casserole. In small bowl, combine topping ingredients and sprinkle over casserole (I make double amount of topping). Bake in 350 degree oven, uncovered, for 30 minutes.