This colorful vegetable medley, combined with a low fat cream sauce, will brighten any dinner table.
Heartland Vegetable Bake
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 3 c red or other waxy potatoes coarsely chopped
- 2 T water
- 1 (16 oz) package frozen broccoli, cauliflower
- and carrot medley (I use fresh veggies)
- 3 T butter or margarine divided
- 2 T all-purpose flou
- 1 (12 oz) can evaporated fat free milk
- 2 vegetable bouillon cubes
- ⅛ t ground black pepper
- ¼ t seasoned dry bread crumbs (I like to use fresh bread crumbs with dash of Italian seasoning)
Instructions
- Preheat oven to 350º F.
- Microwave potatoes and water in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with frozen vegetables.
- Melt 2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.
- Microwave remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until well combined. Sprinkle over vegetables; cover.
- Bake for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown.
Notes
meals.com
Leave a Reply