Fresh Vegetable Casserole - cooking recipe

Ingredients

2 c. broccoli florets, cooked and drained
1 c. sliced carrots, cooked and drained
4 oz. sliced, fresh mushrooms (1 1/2 c.)
1 tsp. chicken-flavored instant bouillon
4 oz. (1 c.) shredded Swiss cheese
2 c. cauliflower florets, cooked and drained
1 Tbsp. margarine or butter
2 Tbsp. flour
1 tsp. onion powder
1/8 tsp. white pepper
2 c. half and half or milk
1/4 c. crushed, round, buttery crackers

Preparation

Heat oven to 350\u00b0.
Arrange cooked vegetables in a 12 x 8-inch (2-quart) baking dish.
In medium saucepan, melt margarine.
Add mushrooms; saute over medium heat until tender.
Stir in flour, bouillon, onion powder, pepper and half and half; cook until thickened, stirring constantly.
Remove from heat; add cheese. Stir until melted.
Pour evenly over vegetables; gently toss vegetables to coat.
Sprinkle evenly with cracker crumbs and bake at 350\u00b0 for 15 to 20 minutes or until thoroughly heated.
Yields 8 servings.