Shelly's Recipe

VEGETABLE MEDLEY

Category: Sides

1 tbsp corn starch
1/2 tsp salt
1/8 tsp pepper
3/4 cup milk
2 tbsp butter
1 tsp dill weed
2 tbsp lemon juice
1 tbsp chopped parsley
6 cups cut up fresh vegetables, cooked to crisp-tender (cauliflower, broccoli, carrots and onion)
3/4 cup parmesan crumb topping (recipe follows)

Preheat oven to 350. In a small saucepan, combine first 3 ingredients. Gradually stir in milk. Add butter stirring constantly; bring to boil over medium heat. Turn into 11/2 quart casserole dish. Sprinkle with topping. Bake for 20 minutes or until bubbly and lightly browned. Serves 6

Parmesan Crumb Topping: In a small bowl, combine 1/2 cup soft bread crumbs, 1/4 cup grated parmesan cheese, 2 tbsp chopped parsley and melted butter.