Vegetable Casserole
By: Helen Pitlick
Published: Wednesday, December 2, 2009 - 2:12am

Ingredients




3 cups broccoli flowerets, cooked tender-crisp
3 carrots, cut in 2 inch pieces, halved length-wise, cooked tender-crisp
1 cup sliced yellow squash
1 cup mushrooms, halved
2 tbs lemon juice
1/2 tsp dried tarragon

Preparation

1 Prepare white sauce; remove from heat. Add lemon juice and dried tarragon leaves. Pour over vegetables. Bake in 350 degree oven for 25 minutes or until tender.