1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk
2 tbsp. butter
3 tbsp. snipped fresh dill or 1 tsp. dried dill
2 tbsp. lemon juice
1 tbsp. chopped parsley
6 c. cut up fresh vegetables (such as cauliflower, broccoli, carrots & onions), cooked to crisp-tender
3/4 c. Parmesan crumb topping

Preheat oven to 350 degrees. In a small saucepan combine first 3 ingredients. Gradually stir in milk. Add butter, stirring constantly, bring to boil over medium heat. Remove from heat. Stir in next 3 ingredients. Toss with vegetables. Turn into a 1 1/2 to 2 quart baking dish.

In a small bowl combine 1/2 cup soft bread crumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped parsley and 2 tablespoons melted butter. Mix and sprinkle over vegetables. Bake for 20 minutes or until bubbly.