1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk
2 tbsp. butter
3 tbsp. fresh dill, snipped (or 1 tsp. dried dill weed)
2 tbsp. lemon juice
1 tbsp. parsley, chopped
6 c. fresh vegetables, cut-up & cooked to crisp-tender (such as cauliflower, broccoli, carrots & onions)
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 1 1/2-quart baking dish. Sprinkle with topping. Bake 20 minutes, or until bubbly and lightly browned. Makes 6 servings.

PARMESAN CRUMB TOPPING:

In 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 about 3/4 cup.