1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk
2 tbsp. butter
3 tbsp. dill weed
2 tbsp. lemon juice
1 tbsp. parsley
6 c. vegetables, cooked to tender (such as onions, cauliflower, broccoli and
carrots)
3/4 c. Parmesan topping

Preheat oven to 350 degrees. In a saucepan, combine first 3 ingredients. Gradually stir in milk. Add butter, stirring constantly. Bring to a boil over medium heat. Remove from heat, stir in next 3 ingredients. Toss with vegetables. Put into a 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 a small bowl, combine 1/2 soft bread crumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped parsley and 2 tablespoons melted butter. Makes 3/4 cup.