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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a side dish that I have not tried yet, but it looks so good. It makes 6 side servings but it you could easily add cooked chicken to it to make it a main dish for 4. 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:
1. PREHEAT oven to 350ยบ F.
2. 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.
3. 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.
4. 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.
5. BAKE for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown.
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