A note about veggies: Use fresh veggies in your recipe's at all times, if possible. If the veggies you want is not available fresh, buy frozen. Canned veggies are just gross, but if you like canned veggies, you are going to LOVE fresh.

3 C. steamed veggies, drained
3 T. Butter
3 T. minced Onion
3 T. Flour
1+1/2 Cup Milk (or 3/4 cup milk & 3/4 cup broth)
Salt & Pepper & Paprika to taste
1/2 C. Italian Bread Crumbs
2 T. Butter

Clean, Peel if needed, chop if needed, the Veggies
Steam them until tender, and set them aside
(note: steaming them over boiling water, instead of boiling them allows them to retain all of their flavor, it is worth the extra effort.)
Sautee the Onions in the Butter over med/low heat until Onions are tender
Remove from heat and add the Flour, whisking to blend into a paste
Return to heat and slowly add Milk while whisking to incorporate
Cook and stir to thicken
Add cooked Veggies and Salt & Pepper & Paprika
Pour into baking dish
Sprinkle with Bread Crubs
Top with patties of Butter
Bake at 375* for 25 minutes


Veggie Suggestions:
Corn ~ start with cooking the corn on the cob
Peas ~ can add tiny round onions
Lima or Butter Beans ~ start with frozen Beans
Asparagus ~ discard hard lower portion of stems, and cut the rest into 1 inch pieces, can add crumbled bacon
Green, Snap, or Wax Beans ~ start with fresh, remove tips
Broccoli ~ start with fresh
Brussels Sprouts ~ start with fresh, cut into half when tender before creaming
Cabbage ~ can add crumbled bacon
Carrots ~ start with fresh with greens still on, remove greens and scrub don't peel
Celery ~ slice and remove strings, can add sliced Almonds
Couliflower ~ can add a little extra paprika
Leeks ~ start with fresh
Mushrooms ~ start with fresh sliced
Potatoes ~ see Scalloped Potatoes Au Gratin

Great Combos:
Corn & Lima Beans
Broccoli & Coliflower
Mushrooms, Onions & Celery
Asparagus & Mushrooms
Green Beans & Mushrooms