Low-Fat Mixed Vegetable Casserole

• 1 (10 ounce) package frozen lima beans, thawed
• 1 (10 ounce) package frozen cauliflower, thawed
• 1 (10 ounce) package frozen peas, thawed
• 1 (10 ounce) package frozen cut green beans, thawed
• 1 (8 ounce) packagefrozen whole mushrooms, thawed
• 14 cup butter, unsalted
• 12 cup all-purpose flour
• 1 teaspoon dry mustard
• 2 cups skim milk
• 2 cups light and fat-free chicken broth
• 2 tablespoons prepared horseradish
• 18 teaspoon Tabasco sauce
• 2 cups breadcrumbs

1. Cook vegetables per package directions.
2. Drain and place in shallow casserole.
3. In saucepan, over low heat, melt butter.
4. Add flour and dry mustard.
5. Slowly stir in milk and chicken broth.
6. Cook, stirring often, until smooth and thickened.
7. Stir in horseradish and tabasco.
8. Pour evenly over vegetables.
9. Top with breadcrumbs.
10. Bake at 400 degrees for 20 minutes or until breadcrumbs are golden brown.
11. Makes 6 to 8 servings.

beans, frozen cauliflower, frozen peas, green beans, mushrooms, butter, flour, mustard, milk, light and, horseradish, tabasco sauce, breadcrumbs

Taken from www.food.com/recipe/low-fat-mixed-vegetable-casserole-71568 (may not work)