Cook frozen vegetables in one pot and celery and carrots in another, until almost tender. Drain and reserve. Melt 1/3 C. butter in saucepan. Add flour and blend; then, stirring constantly, gradually add milk and stir until thickened. Add salt, paprika, and dry mustard. Melt remaining 2 Tbs. butter and mix with crumbs in bowl. Turn vegetables into 2 quart buttered baking dish. Pour white sauce over the top with buttered crumbs. Bake at 375 degrees for 20 minutes, or until bubbling around edges.

Yield: 6 servings