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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I modified it a little to fit with our tastes. My family, who are not vegetable lovers all really enjoy this creamy side dish. It is easy to throw together quickly and I usually always have all of the ingredients on hand. Ingredients:
3 medium red potatoes, chopped |
2 tablespoons water |
1 (16 ounce) package california-blend frozen vegetables (broccoli, carrots and cauliflower) |
3 tablespoons butter, divided |
2 tablespoons flour |
1 (12 ounce) can fat-free evaporated milk |
1/2 cup cheddar cheese |
1/4 teaspoon garlic powder |
2 teaspoons chicken bouillon |
1/8 teaspoon pepper |
1/4 cup seasoned bread crumbs |
Directions:
1. Place potatoes and water into a microwave safe dish and cover. Microwave on high for 9 minutes, stiring every 3 minutes.
2. Pour potatoes into a greased 9x13 inch baking pan and top with package of frozen veggies.
3. Melt 2 Tbsp butter in a small saucepan over medium heat. Stir in flour; cook, stirring contantly, for 30 seconds.
4. Gradually stir in evaporated milk, bouillon,cheese, garlic powder and pepper. Cook, stirring occasionally for 3-4 minuted or until bouillon is dissolved and sauce is slightly thickened.
5. Pour sauce over veggies and stir together.
6. Microwave remaining butter in small microwave safe bowl on high for 10-20 seconds or until melted. Stir in bread crumbs until well combined.
7. Sprinkle over vegetables.
8. Cover and bake at 350 degrees for 30 minutes.
9. Uncover and bake an additional 10 minutes or until top is golden brown.
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