Mixed Vegetable Casserole - GF conversions given

This veggie casserole is an old favorite and is always enjoyed whenever I serve it.   One nephew once said as he reached for a second helping ... "Now you have me eating vegetables and I don't even like them!"

• 4 cups chopped mixed vegetables of your choice 
• 1/2 cups crushed cornflakes (gluten-free if so needed) 
• 1 tbsp oil
•  3 tbsp oil or butter 
• 1/3 cup chopped onions
• 3 tbsp flour (for gluten -free - 1 tbsp sweet rice flour and 2 tbsp cornstarch)
• 1 tsp salt 
• 1/8 tsp pepper 
• 1 1/2 cups whole milk 
• 1 cup grated cheddar cheese 
• (optional) 1 cube chicken bouillon and/or  1/2 cup chopped ham or sausage

1. Cook vegetables until tender, drain 
2. Saute onions in 3 tbsp oil
3. Mix flour, salt,  pepper and whisk into the milk in a saucepan.
4. Add onions to milk mixture and cook until thickened,  stirring continually to keep smooth.
5. Stir in grated cheese (and meat if desired).
6. Add cooked vegetables and spread into a shallow baking dish. (1 1/2 quart size) 
7. Toss cornflakes in 1 tbsp oil and spread on top of vegetables. 
8. Bake uncovered at 350 degrees for about 20 minutes. 
9. This is nice to prepare ahead, refrigerate,  and then bake just before serving.