1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk
2 tbsp. I Can't Believe It's Not Butter
3 tbsp. fresh dill or 1 tsp. dill weed
2 tbsp. chopped parsley
6 c. fresh vegetables, cooked to crisp tender (such as broccoli, cauliflower, carrots & onions)
3/4 c. Parmesan Crumb Topping (recipe follows)

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 light brown. Serves 6.

PARMESAN CRUMB TOPPING:

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

Combine ingredients for topping in small bowl.