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

Broccoli, carrots, cauliflower, onions.

Preheat oven to 350 degrees. In a small saucepan, combine cornstarch, salt and pepper. Gradually stir in milk. Add butter, stirring constantly, bring to a boil over medium heat. Remove from heat. Stir in dill weed, lemon juice and chopped parsley. Toss with vegetables into 1 1/2 quart baking dish. Sprinkle with topping and bake 20 minutes or until bubbly and lightly browned.

PARMESAN CRUMB TOPPING:

Combine 1/2 cup soft bread crumbs, 1/4 cup Parmesan cheese, 2 tablespoons chopped parsley and 2 tablespoons butter, melted. Makes about 3/4 cup.