This Heartland Vegetable Bake recipe is a colorful vegetable medley, combined with a low fat cream sauce, that will brighten any dinner table.



Yield :

Servings: 6

SmartPoints : 6

Ingredients :

  • 3 cups (about 3 medium) red or other waxy potatoes, coarsely chopped
  • 2 tablespoons water
  • 1 package (16 ounces) frozen broccoli. cauliflower and carrot medley
  • 3 tablespoons butter or margarine, divided
  • 2 tablespoons all-purpose flour
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • 1/8 teaspoon ground white pepper
  • 1/4 cup seasoned dry bread crumbs

Preparation :

  • PREHEAT oven to 350º F.
  • MICROWAVE potatoes and water in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with frozen vegetables.
  • MELT2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.
  • MICROWAVEremaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until well combined. Sprinkle over vegetables; cover.
  • BAKE for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown.

Nutritional Info :

Servings Per Recipe: 6
  • Calories: 175
  • Calories from Fat: 55
  • Total Fat: 6.1g
  • Saturated Fat: 3.7g
  • Cholesterol: 18mg
  • Sodium: 746mg
  • Carbohydrates: 21.5g
  • Dietary Fiber: 4.9g
  • Sugars: 2.3g
  • Protein: 8.9g