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Vegetable-Cheese
Casserole
| 8 small new potatoes
8 small carrots 1 small cauliflower, broken into flowerlets 1 cup peas, fresh or frozen 2 cups medium-thick white sauce ½ pound cheddar cheese, grated Cook vegetables in boiling water and drain.
Place vegetables in casserole. Add cheese sauce to white sauce and stir
until melted. Pour over vegetables and place in moderate oven (350°
F.) until thoroughly heated.
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