Vegetable Casserole

[mos]

Vegetable Casserole
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 1/2 to 2 cups peas, frozen
7 tbs butter, divided
8 oz mushrooms, sliced
4 tbs all-purpose flour
1/2 tsp dry mustard
2 cups milk
Optional: salt and black pepper
1 cup breadcrumbs
Optional: grated Parmesan or other cheese
Heat the oven to 350°.
Butter a 1 1/2-quart casserole.
Put the sliced carrots, celery, and onion (if using) in a large saucepan.

Add about 1 inch of water and bring to a boil. cover and cook for about 8 to 10 min, or until the carrots are barely tender. Add the peas and continue cooking for 3 to 4 min longer, or until the vegetables are cooked.
Drain in a colander and set aside.
In the same saucepan over medium heat, melt 1 tbs of butter.

Add the mushrooms and sauté until tender. Remove the mushrooms and add to the vegetables.
Place the saucepan back over medium heat and melt 4 tbs of butter. Add the flour and dry mustard and cook, stirring, for 2 min.

Gradually add the milk and continue cooking and stirring until thickened. Taste and season with salt and freshly ground black pepper, to taste.
Add the drained vegetable mixture to the sauce and mix gently to blend.
Melt the remaining 2 tbs of butter and add the bread crumbs. Toss to coat the crumbs thoroughly.
Turn the vegetables into the buttered baking dish.
Sprinkle the vegetables with Parmesan cheese or another shredded cheese, if desired, and then top with the breadcrumbs.
Bake for about 25 min, or until the vegetable filling is bubbling and the topping has browned.
Serves 6.

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