Mixed Vegetable Medley and Cheese

It's hard to get kids and adults to eat vegetables, however, this is one dish that will please both.  Tasty vegetables in a cheese sauce.  Yummy and so easy to make!

Ingredients

12 oz. egg noodles, cooked
1 (15 oz.) can mixed vegetables, drained**
1/2 c. butter
1/4 c. flour
2 c. milk
1 clove garlic, minced
1/2 tsp. salt
1/2 Tbs. mustard
2 c. cheddar cheese, shredded
1/3 c. parmesan cheese
1/2 c. flavored croutons, crushed

Directions

Preheat oven to 350°. 

Fill a large pot with water and bring to a boil.  Cook pasta according to package directions.  

Stir in the mixed vegetables.  Place them in a 2-quart casserole dish and set aside.

In the same pot you cooked the pasta in, melt the butter over low heat. Whisk in the flour.  Cook for a minute or two, whisking constantly to remove the flour taste. 

Gradually pour in the milk, whisking constantly.  Bring to a boil, then reduce heat to medium. Cook for 2 minutes. 

Stir in garlic, salt, mustard, and cheese. Stir until the cheese melts.

Add the noodles and mixed vegetables. Stir to combine.  Pour the mixture back into the casserole dish. 

Sprinkle Parmesan cheese and crushed croutons over the top.

Bake 25 to 25 minutes.

 Notes:

You can use 16 oz. frozen mixed vegetables instead of canned.

 If using frozen vegetables, add them to the boiling water during the last 5 minutes of cooking the pasta. Cook until the noodles and vegetables are tender.  Drain. Follow the remaining directions.