Mixed Vegetable Bake(From the book Kiss The Cook Who Microwaves:
One Dish Meals by Mary Mouzar and Joanne Uhlman)
(Crispy buttered crumbs and shredded golden cheddar cheese top a veggie mixture of peas, carrots, cauliflower and potatoes in a cream sauce)
1 cup diced carrots
2 1/2 cups pared, cubed potatoes (about 3 or 4 medium)
2 cups cauliflower florets
1 cup frozen peas
1/4 cup water
10 oz can condensed cream of chicken soup (or use the easy homemade recipe on page 145 if you have the cookbook mentioned above)
1 cup shredded cheddar cheese
1 cup bread crumb topping (saute some bread crumbs in butter until golden or use the recipe for Crispy Crumb Topping on page 149 of the cookbook mentioned above)
Method: In a 2-quart (6"x10") microwave-safe baking dish, arrange carrots in corners, potatoes along edges, cauliflower and peas in centre. Add water. (see illustration below)
Cover and cook at 100 % power 10 minutes (no need to uncover during cooking time), or until vegetables are tender.
Add soup to vegetables and mix.
Cover and heat at 50% power 4 minutes or until hot.
Sprinkle with cheese and crumb topping.
Makes: 4 or 5 servings
Arrange the vegetables in baking dish as shown above. This helps promote even cooking, with tougher veggies near the edges and tender near the middle.
Cover with a rectangular baking dish of the same size. No need to move or stir the contents during the cooking time.
After the cooking is done, and while hot, sprinkle with cheese and crumb topping.
