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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

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)

PREHEAT oven to 350º F.

  1. 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.
  2. 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.
  3. 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.
  4. BAKE for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown.

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