This recipe has a double advantage. It is quick and a real comfort food. It’s also versatile, as you can also turn it into a vegetable pot pie (I guess that gives it a triple advantage).

Vegetable a la King

4 T. butter
4 T. flour (I usually use whole wheat)
4 c. milk
1 package frozen mixed vegetables

Melt butter in saucepan over low heat. Whisk in flour until smooth. Add milk gradually, stirring contntly. Cook over medium heat until thickened, stirring often. If it doesn’t thicken up as much as you like, mix a little cornstarch in a cup with cold water, then add it to the sauce. Add vegetables when thickened. Cook another 10 minutes on medium low, stirring often. Serve over toast.

Or for pot pie, put in a prepared pie crust and top with another crust. Vent top crust and cook according to pie crust instructions. Or put in an oblong casserole dish and top with prepared biscuits and cook according to biscuit instructions, until browned.