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Vegetable-Macaroni Casserole

Source of Recipe

Quick, Healthy and Delicious Cooking – Better Homes and Gardens
Serves: 4

3/4 c. elbow macaroni
1 pkg. (10-oz.) frozen mixed vegetables
1 medium zucchini, halved lengthwise and sliced

1 can (12-0z.) evaporated skim milk (1-1/2 c.)
1/2 c. reduced-sodium chicken or vegetable broth
1/4 c. flour
1/2 tsp. dried oregano, crushed
1/4 tsp. garlic salt
1/8 tsp. pepper
Nonstick cooking spray

1 medium tomato, sliced
3 T. grated Parmesan cheese

In a large saucepan, cook macaroni according to package directions (Omit the Salt). Add mixed vegetables the last 3 minutes of cooking. Drain. Return pasta mixture to saucepan; keep warm.

Meanwhile in a medium saucepan, stir together the next 6 ingredients. Cook and stir until thick and bubbly. Add to drained pasta mixture; toss to coat. Spray a 2-qt. square baking dish with cooking spray. Spoon macaroni mixture into dish.

Bake at 375º for 10 minutes. Top with sliced tomato and sprinkle with Parmesan cheese. Bake about 5 minutes more or until heated through. Let stand for 5 minutes before serving.

One serving equals: 261 calories…2 gm fat (1 gm saturated)…8 mg cholesterol…4040 mg sodium…45 gm carbohydrate…1 gm fiber…15 gm protein