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

Preheat 350 degree oven. 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 1 1/2 quart baking dish. Sprinkle with topping. Bake 20 minutes or until bubbly and lightly browned. 6 servings.

PARMESAN CRUMB TOPPING:

In a small bowl combine 1/2 cup soft bread crumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped parsley, and 2 tablespoons butter, melted. Makes 3/4 cup.