Prepare the vegetables:

1. Once frozen vegetables are cooked, drain in colander to remove excess moisture.
2. Once vegetables are cool enough to touch, cut the larger chunks of the broccoli, cauliflower and carrots into smaller pieces with a paring knife.
3. Spray a 9″ x 13″ glass casserole dish with non-stick cooking spray and set aside.

Make the cheese sauce:

1. In a saucepan, melt 1/4 cup butter over medium-low heat.
2. Add flour, stir to combine and continue cooking and stirring for a few minutes until flour forms a thick ball.
3. Add milk all at once, stirring constantly.
4. Continue cooking and stirring for about 5 minutes until sauce has thickened and there are no lumps.
5. Add cheese and stir until cheese has melted completely.
6. Remove sauce from heat and set aside.

Finish the casserole:

1. Preheat oven to 350 degrees.
2. Place drained vegetables in a large mixing bowl and add cheese sauce.
3. Stir to combine and pour mixture into prepared 9″ x 13″ casserole dish.
4. Add 2 tablespoons butter to a microwave-safe dish and microwave until melted.
5. Place butter crackers in a plastic bag, seal (release the air) and crush crackers into crumbs by hand.
6. In small bowl, mix crushed butter crackers with the melted butter.
7. Sprinkle butter cracker mixture over top of creamed vegetables in the casserole dish.
8. Bake for 30 minutes until lightly golden brown and bubbly.