Step 1

Cook the frozen vegetables following the directions on the package.

Step 2

Drain the vegetables very well in a colander while making cream sauce.

Step 3

Melt butter in a heavy bottomed sauce pan over medium heat. Add the salt, pepper and flour to the pan. Make a roux by whisking until a thick paste forms, about 3 minutes.

Step 4

Add the salt, pepper and flour to the pan. Make a roux by whisking until a thick paste forms, about 3 minutes.

Step 5

Slowly pour the milk into the pan while whisking to prevent lumps. Whisk until combined.

Step 6

Cook over medium heat until the sauce has thickened. This can take about 5 to 8 minutes.

Step 7

Transfer the drained vegetables to a serving dish.

Step 8

Pour the thick cream sauce over vegetables and toss to cover the vegetables. Serve immediately.