Vegetable Primavera Casserole

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Ingredient List :
1 1/2 cups dried elbow macaroni
2 10-oz. packages frozen mixed vegetables
2 med. zucchini, halved lengthwise and sliced
1/2 cup chopped sweet red pepper
2 12-oz. cans evaporated fat-free milk
1 cup low sodium chicken broth
1/2 cup flour
1 tsp. dried oregano, crushed
1/2 tsp. garlic powder
1/2 tsp. pepper
1/8 tsp. salt
Nonstick cooking spray
1 medium tomato, sliced
2 Tbsp. shredded Parmesan cheese

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Directions :
Cook macaroni in a large saucepan according to package directions, omit oil and salt. Add mixed vegetables, zucchini, and sweet pepper during the last 3 min. of cooking; drain. Return macaroni mixture to the saucepan. Meanwhile, whisk together evaporated milk, chicken broth, flour, oregano, garlic powder, pepper and salt in a medium saucepan. Cook and stir until thickened and bubbly. Add to macaroni mixture; toss to coat. Spray a 3-qt. baking dish with nonstick cooking spray. Spoon macaroni mixture into dish. Bake, uncovered, in a 375 degree F oven for 25 min. Top with tomato slices and sprinkle with Parmesan cheese. Bake 5 min. more or until heated through. Let stand for 5 min. before serving.

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Servings : 8
Nutrition Facts
Calories 239
Protein grams 14
Carb grams 44
Fat grams 1
Fiber grams NA

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