Vegetable Bake

Name: Vegetable Bake
Ingredients: 3 c. broccoli flowerets, cooked tender-crisp; 3 carrots, cut in 2-inch pieces, halved lengthwise and cooked tender-crisp; 1 c. sliced yellow squash; 1 c. sliced mushrooms; 1 Tbsp. cornstarch; 1/4 tsp. salt; 1/8 tsp. pepper; 1 c. milk; 2 Tbsp. margarine; 2 Tbsp. lemon juice; 1/2 tsp. dried tarragon leaves

11 ingredients

5 steps

Ingredients

3 c. broccoli flowerets, cooked tender-crisp
3 carrots, cut in 2-inch pieces, halved lengthwise and cooked tender-crisp
1 c. sliced yellow squash
1 c. sliced mushrooms
1 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
2 Tbsp. margarine
2 Tbsp. lemon juice
1/2 tsp. dried tarragon leaves

Directions

1

In a shallow 1-quart casserole toss together first 4 ingredients.
2

In a 1-quart saucepan mix cornstarch, salt and pepper.
3

Gradually stir in milk until smooth; add margarine. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
4

Stir in lemon juice and tarragon.
5

Pour over vegetables. Bake in 350° oven for 25 minutes or until vegetables are tender. Serves 6.