- 1 & 1/2 cups cooked sliced carrots
- 1 & 1/2 cups cooked celery slices
- 1 (10-ounce) package cooked frozen peas, 1 1/2 to 2 cups
- 8 ounces sliced mushrooms, sauteed in butter
- 2 cups prepared medium white sauce, recipe is below...
- Buttered crumbs

- Grated Parmesan or other cheese, if desired

White Sauce:   In a small, heavy saucepan, melt 2 tablespoons of butter over low heat. Blend 2 tablespoons of flour into the melted butter.
Add 1/4 teaspoon of salt. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste. Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.
For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups. For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.
For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.

Method: Combine vegetables and medium white sauce. Place in a greased 1 1/2-quart casserole or baking dish. Top vegetable mixture with with buttered crumbs and sprinkle with grated cheese, if desired. Cook at 350° for 25 to 30 minutes, until heated through. Makes about 6 servings of scalloped vegetables.