Spring Vegetable Casserole

To cook vegetables, bring 1 inch of water to a boil in a pot over high heat. Add potatoes. Boil for 10-12 minutes or until tender. Use slotted spoon to remove & set aside. Repeat cooking process with the cauliflower & carrots, cooking separately just until crisp tender.

Preheat oven to 350ºF. Spray a 2 qt casserole with nonstick cooking spray. Arrange vegetables in prepared casserole dish.

For sauce, melt butter in medium saucepan over medium heat. Stir in flour until smooth. Gradually stir in milk. Cook until thickened, stirring constantly. Season to taste with salt & pepper. Add cheese, stirring until cheese is melted.

Pour sauce over vegetables & sprinkle with chopped parsley. Bake until heated through, about 15 minutes.