Crispy Topped Vegetable Casserole

2 cups each chopped carrots, cauliflower and broccoli
1 tbsp olive oil
3 tbsp butter, divided
1 small onion, chopped
2 tbsp all purpose flour
Salt and pepper
1 cup milk
175 g cream cheese, cut into cubes
2/3 cup fresh bread crumbs
2 tbsp grated Parmesan Cheese

• Preheat oven to 350F.  Putter an 8 cup shallow baking baking dish.
• Saute carrots, cauliflower and broccoli in heavy bottomed frying pan with olive oil until veggies are tender crisp.  Remove to buttered dish.
• Place onion in frying pan and saute with 1 tbsp butter until softened.  Add 1 tbsp butter and stir until melted.  Sprinkle in flour, salt and pepper to taste; cook, stirring, for 2 min.  Gradually pour in milk, whisking constantly.  Cook, whisking for about 3 min or until thick and bubbly.  
• Reduce heat to low; add cream cheese and stir until smooth.  Pour over vegetables in dish; stir gently to coat evenly.  Bake for 20 min.
• Melt remaining butter and toss with bread crumbs and Parmesan cheese; sprinkle over casserole.  Bake for 10 to 15 min or until crisp and golden.