[ world famous recipes ] Escalloped Vegetables

Escalloped Vegetables

8 oz. each of fresh broccoli, cauliflower and carrots
4 T. butter
4 T flour
2 cups milk
1 cup (8 oz) grated Swiss cheese
1/4 t. salt

Cut vegetables into bite size pieces. Lightly steam until tender but still
crisp. Melt butter in medium pan. Stir in flour, cook 2 minutes. Remove from
heat. Stir in milk; cook, stirring constantly, until thickened. Stir in
grated
cheese until melted and smooth. Add salt. Combine vegetables and cheese
sauce in
greased 1 1/2 quart casserole. Bake at 350 for 20 minutes or until heated
through. Makes 6 servings
Tip: You can use just one or two of the vegetables or all three. To garnish
you could sprinkle with toasted almonds
Source unknown

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