Vegetable Primavera Casserole
| Vegetable Primavera Casserole |
| Source: Better Homes and Gardens |
| Ingredients |
| 1-1/2 cups packaged dried elbow macaroni |
| 2 10-ounce packages frozen mixed vegetables |
| 2 medium zucchini, halved lengthwise and sliced |
| 1/2 cup chopped red sweet pepper |
| 2 12-ounce cans evaporated fat-free milk |
| 1 cup reduced-sodium chicken broth |
| 1/2 cup all-purpose flour |
| 1 teaspoon dried oregano, crushed |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon pepper |
| 1/8 teaspoon salt |
| Nonstick cooking spray |
| 1 medium tomato, sliced |
| 2 tablespoons finely shredded Parmesan cheese |
| 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 3-quart rectangular baking dish 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. |
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