Hashbrown Casserole with Microwaved Vegetables

1. Microwave potato for 30 seconds per ounce. Immerse in a bowl of cold water when done.
2. Put margarine in an oven-proof baking dish and place in oven at 350 degrees.
3. Dice onion and set aside.
4. Grate cheese and set aside.
5. Remove skin from potato and shred potato. Take baking dish out of the oven and put the shredded potatoes in with the melted margarine.
6. Add onion and cheese, stir to mix.
7. Dice ham and add to potatoes. Pour chicken broth over the top and sprinkle with pepper. Stir. Return dish to oven and bake at 350 degrees for 30 minutes.
8. At the end of 30 minutes, prepare the vegetable medley. Continue baking casserole in the oven.
9. Slice cauliflower, broccoli, and radish. Place in a microwave-proof dish.
10. Pour salad dressing and water over vegetables and stir to mix.
11. Sprinkle with dill weed and pepper. Microwave on high until vegetables are tender--2 to 3 minutes depending on microwave.
12. Stir and serve with hashbrown casserole.