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Categories:
red potatoes water frozen vegetables butter flour milk Cheddar cheese garlic chicken bouillon pepper bread crumbs
Viewed: 67 - Published at: 3 years agoIngredients
- 3 medium red potatoes, chopped
- 2 tablespoons water
- 1 (16 ounce) package california-blend frozen vegetables (Broccoli, Carrots and Cauliflower)
- 3 tablespoons butter, divided
- 2 tablespoons flour
- 1 (12 ounce) can fat-free evaporated milk
- 12 cup cheddar cheese
- 14 teaspoon garlic powder
- 2 teaspoons chicken bouillon
- 18 teaspoon pepper
- 14 cup seasoned bread crumbs
Method
- Place potatoes and water into a microwave safe dish and cover.
- Microwave on high for 9 minutes, stiring every 3 minutes.
- Pour potatoes into a greased 9x13 inch baking pan and top with package of frozen veggies.
- Melt 2 Tbsp butter in a small saucepan over medium heat.
- Stir in flour; cook, stirring contantly, for 30 seconds.
- Gradually stir in evaporated milk, bouillon,cheese, garlic powder and pepper.
- Cook, stirring occasionally for 3-4 minuted or until bouillon is dissolved and sauce is slightly thickened.
- Pour sauce over veggies and stir together.
- Microwave remaining butter in small microwave safe bowl on high for 10-20 seconds or until melted.
- Stir in bread crumbs until well combined.
- Sprinkle over vegetables.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and bake an additional 10 minutes or until top is golden brown.
