6 to 8 medium carrots , sliced 1/4-inch thick
1/4 cup water
3 cups frozen chopped broccoli
2-1/4 cups frozen cauliflowerets
2 jars (4-1/2 ounces each) whole mushrooms , drained
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1/2 cup butter , melted , divided
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons Parmesan cheese
1/2 cup seasoned croutons
1 . Place carrots and water in a 3-quart microwave-safe dish . Cover and microwave on high for 2 minutes . Ad broccoli and cauliflower . Cook fot 6 to 9 minutes longer ot until vegetables are tender ; drain . Add mushrooms : cover and set aside .
2 . In another microwave -safe dish , combine the cornstarch , salt and pepper . Stir in the milk and 6 tablespoons butter until smooth . Cover and microwave on high for 3 to 5 minutes or until thickened and smooth , stirring after every minute . Stir in cheese until melted .
3 . Pour over the vegetables . Cover and cook for 2 to 4 minutes or until heated through . Toss croutons with remaining butter ; stir into vegetables .
Smart shopping for frozen vegetables:
When buying bags of frozen vegetables , examine the packages for signs that they've been tawed and refrozen . Steer clear of bagged vegetables that are frozen in blocks or large chunks . If the packages are transparent , check for crystallization . Both indicate thawing and refreezing , which can diminish quality .
