Yield: 4 Servings
|6 slices||Bread, white|
|8 ounces||Cheese slices, American|
|¼ cup||Butter (or marg.)|
|1 tablespoon||Flour, all-purpose|
|½ teaspoon||Mustard, dry|
|\N dash||Black pepper|
|1 can||Carrots, diced; drained 20oz|
|10 ounces||Broccoli; cooked|
Trim crusts from bread; place crusts in a 1-½ quart casserole dish, and set aside.
Make 3 sandwiches, using 1 slice of cheese in each; cut each sandwich in half diagonally. Cut remaining 5 slices of cheese into small pieces; set aside.
Melt butter in a large saucepan over medium heat; stir in flour and cook 1 minute, stirring constantly. Remove from heat; blend in salt, mustard, and pepper. Add milk gradually and cook over medium heat, stirring constantly, until sauce comes to a boil.
Add pieces of cheese to sauce, and stir until cheese melts; add vegetables. Pour mixture over crusts in casserole dish; stand sandwiches in sauce with points up. Sprinkle wiht paprika. Bake at 350 degrees for 30 minutes or until sauce is bubbly.
SOURCE: Southern Living Magazine, May, 1974. Typed for you by Nancy Coleman.