Heartland Veggie Bake
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 3 cups red potatoes, coarsely chopped
- 2 tablespoons water
- 1 (16 ounce) package frozen broccoli, cauliflower and carrot medley
- 3 tablespoons butter or 3 tablespoons margarine, divided
- 2 tablespoons all-purpose flour
- 1 (12 fluid ounce) can fat-free evaporated milk
- 2 chicken bouillon cubes
- 1⁄8 teaspoon white pepper
- 1⁄4 cup seasoned dry bread crumb
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off