Directions

 

1.     Preheat oven to 400°F; spray a 13 x 9-inch baking dish with nonstick cooking spray.

 

2.     Heat oil in a large nonstick skillet over medium heat. Add carrot and onion; cook 3 minutes or until tender-crisp, stirring occasionally. Add beans, Brussels sprouts and cauliflower; cook 3 minutes or until tender-crisp, stirring occasionally. Add mushrooms; cook 3 minutes or until tender-crisp, stirring occasionally. Add arugula; cook 2 minutes or until arugula is wilted, stirring occasionally. Add lemon juice; cook 1 minute or until most liquid is absorbed, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently. Stir in stock; cook 2 minutes or until thickened, stirring frequently. Stir in milk, cream, salt and pepper; cook 3 minutes or until thickened, stirring frequently.

 

3.     Spread vegetable mixture in prepared dish; sprinkle with crispy fried onions. Bake casserole 20 minutes or until heated through and top is golden brown. Makes about 10 cups.