Vegetable Bake - cooking recipe

Ingredients

3 c. broccoli flowerets, cooked tender-crisp
3 carrots, cut in 2-inch pieces, halved lengthwise and cooked tender-crisp
1 c. sliced yellow squash
1 c. sliced mushrooms
1 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
2 Tbsp. margarine
2 Tbsp. lemon juice
1/2 tsp. dried tarragon leaves

Preparation

In a shallow 1-quart casserole toss together first 4 ingredients.
In a 1-quart saucepan mix cornstarch, salt and pepper.
Gradually stir in milk until smooth; add margarine. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
Stir in lemon juice and tarragon.
Pour over vegetables. Bake in 350\u00b0 oven for 25 minutes or until vegetables are tender. Serves 6.