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.
 |
| Trust me, the potatoes are down there somewhere. |
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.
 |
| What a roux! |
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 minutes. Uncover; bake for additional 10 minutes
or until top is golden brown.
 |
| So golden! |
My Rating: 4/5 "Veggie comfort food! It's actually quite similar in its overall effect to macaroni and cheese (except chicken-y rather than cheesy), which makes it nice to chew. The potatoes come out with a REALLY nice consistency. The crumbs on the top add just enough crunch to keep the chewing process interesting. Good stuff!"
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