2 Tbsp. butter
6 green onions, cut into ½ inch pieces (½ cup)
2 Tbsp. all purpose flour
¼ tsp. salt
1/8 tsp. pepper
1 ½ cups milk
4 oz. (1 cup) shredded Swiss cheese, divided
1 (1 lb.) pkg. frozen broccoli florets, carrots and cauliflower, cooked, drained
¼ cup crushed round buttery crackers
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Heat oven to 350o. Grease 1 to 1 ½ quart casserole. Melt butter in medium saucepan over medium heat. Add onions; cook and stir 2-3 minutes or until tender.
Stir in flour, salt and pepper; mix well. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat.
Add ¾ cup of the cheese; stir until melted. Stir in cooked vegetables. Spoon mixture into greased casserole. Sprinkle with crushed crackers and remaining ¼ cup cheese.
Bake at 350o for 25-30 minutes or until topping is golden brown and casserole is bubbly.
Makes 8 (½ cup) servings.