1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk
3 tbsp. fresh dill or 1 tsp. dried dill weed
2 tbsp. lemon juice
1 tbsp. chopped parsley
6 c. cut up fresh vegetables cooked to tender-crisp (such as cauliflower, broccoli, carrots and onions)
About 1 c. mushrooms, sauteed
3/4 c. Parmesan Crumb Topping

PARMESAN CRUMB TOPPING:

Combine:

1/2 c. soft bread crumbs
1/4 c. grated Parmesan cheese
2 tbsp. chopped parsley
2 tbsp. butter

Preheat oven to 350 degrees. In saucepan combine first 3 ingredients. Gradually stir in milk. Add 2 tablespoons butter, stirring constantly. Bring to a boil over medium heat. Remove from heat and add next 3 ingredients. Toss with vegetables. Turn into a 1 1/2 quart baking dish. Sprinkle with topping. Bake approximately 20 minutes or until bubbly.