Zucchini Carrot And Tomato Casserole

Ingredients

• 3 large carrots cut in 2-inch strips
• 34 c boiling water
• 3 small zucchini cut diagonally in 14-inch strips
• 12 to 14 cherry tomatoes
• 2 Tbsp cornstarch
• 1 12 c milk
• 1 c grated Cheddar cheese
• 2 Tbsp butter
• 12 c slivered almonds

Directions

1. Cook carrots in boiling water for 5 minutes
2. Drain
3. Combine carrots zucchini and tomatoes in rectangular dish
4. In saucepan stir cornstarch milk 12 cup cheese and butter until smooth and thick
5. Pour sauce over vegetables
6. Sprinkle with remaining cheese and almonds
7. Bake at 375 for 30 to 40 minutes
8. Serves 6