Vegetable Primavera Casserole
Recipe from
Better Homes and Gardens
This vegetable, macaroni, and cheese casserole recipe is made with a low fat sauce--for a most welcoming comfort food.
Servings:
8 servings
Prep Time:
30 mins
Total Time:
1 hr 15 mins
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Ingredients
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1-1/2 cupspackaged dried elbow macaronisee savings
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2 10-ounce packagesfrozen mixed vegetablessee savings
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2 mediumzucchini, halved lengthwise and slicedsee savings
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1/2 cupchopped red sweet peppersee savings
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2 12-ounce cansevaporated fat-free milksee savings
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1 cupreduced-sodium chicken brothsee savings
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1/2 cupall-purpose floursee savings
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1 teaspoondried oregano, crushedsee savings
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1/2 teaspoongarlic powdersee savings
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1/2 teaspoonpeppersee savings
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1/8 teaspoonsaltsee savings
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Nonstick cooking spraysee savings
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1 mediumtomato, slicedsee savings
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2 tablespoonsfinely shredded Parmesan cheesesee savings
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Directions
1.
Cook macaroni in a large saucepan according to package directions, except omit any oil or salt. Add mixed vegetables, zucchini, and sweet pepper during the last 3 minutes of cooking; drain. Return macaroni mixture to the saucepan.
2.
Meanwhile, whisk together evaporated fat-free 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 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Spoon macaroni mixture into dish.
3.
Bake, uncovered, in a 375 degree F oven for 25 minutes. Top with tomato slices and sprinkle with Parmesan cheese. Bake about 5 minutes more or until heated through. Let stand for 5 minutes before serving. Makes 8 servings.
Nutrition information
Per serving: Calories 239, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 4 mg, Sodium 269 mg, Carbohydrate 44 g, Fiber 1 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 35%, Calcium 25%, Iron 15%. Exchanges: Vegetable 2, Starch 1.5, Milk 1.
Percent Daily Values are based on a 2,000 calorie diet
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