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Heartland Vegetable Bake
This colorful vegetable medley, combined with a low fat cream sauce, will brighten any dinner table.
Estimated Times: Preparation - 15 min | Cooking - 55 min | 6 side-dish servings
Ingredients: 3 cups (about 3 medium) red or other waxy potatoes, coarsely chopped (as a yummy alternative you can mix in some sweet potatoe as well) 2 tablespoons water 2 cups of chopped veges (fresh or frozen or mix) eg. pumpkin, broccoli, cauliflower,carrot etc 3 tablespoons butter or margarine, divided 2 tablespoons all-purpose flour 1 can NESTLÉ® CARNATION® Evaporated Fat Free Milk 2 MAGGI Chicken Stock Cubes 1/8 teaspoon ground white pepper 1/4 cup seasoned dry bread crumbs (1/2 cup of cheese - optional)
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 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. (optional: mix in 1/2 cup of cheese) Sprinkle over vegetables; cover.
BAKE for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown.