|Cooked beans||1⁄2 Pound, well drained (Green Beans, Carrots, Celery, Cauliflower, Spinach)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
1. Put cooked vegetables through food processor or puree in blender; mix with remaining ingredients.
2. Butter 8 individual 1-cup molds or ramekins and distribute vegetable mixture evenly, using 3/4 cup mixture for each mold.
3. Bake at 375° F for 30 minutes or until set.