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Heartland Vegetable Bake

3 cups (about 3 medium) coarsely chopped red potatoes 2 Tbsp. water 1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot medley 3 Tbsp. butter, divided 2 Tbsp. all-purpose flour 1 can (12 fl. Oz.) evaporated fat free milk 2 chicken bouillon cubes 1/8 tsp. ground white pepper ¼ cup seasoned dry breadcrumbs
Preheat oven to 350F.
Microwave potatoes and water in covered, medium, microwave-safe casserole dish on HIGH power for 9 minutes; drain. Return to dish; top with frozen vegetables.

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.

Microwave remaining butter in small, microwave-safe bowl on HIGH power for 10 to 20 seconds or until melted. Stir in breadcrumbs until combined. Sprinkle over vegetables; cover.
Bake for 30 minut…

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