Mustard-Sauced Vegetables Au Gratin - cooking recipe

Ingredients

2 c. broccoli flowerettes
2 c. cauliflower flowerettes
2 c. sliced carrots
1 red pepper
1 c. celery, thinly sliced
1 c. chopped onion
3 T. butter
1/4 c. flour
4 t. Dijon or yellow mustard
1 t. basil
1 1/2 t. instant chicken bouillon granules
1 2/3 c. milk
1/2 c. soft bread crumbs
2 T. grated Parmesan cheese
1 T. butter, melted

Preparation

Cook broccoli, cauliflower and carrots until crisp-tender. Drain well. Cut red pepper into thin strips. Cook celery and onion in 3 tablespoons butter until tender. Blend in flour, mustard, basil, bouillon and 1/4 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly. Stir in vegetables. Turn into a 10 x 6 1/2 x 2-inch baking dish. (This can be covered and chilled up to 24 hours.)