• 2 Ratings

This vegetable, macaroni, and cheese casserole recipe is made with a low fat sauce -- for a most welcoming comfort food.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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 Facts

239 calories; 1 g total fat; 0 g saturated fat; 4 mg cholesterol; 269 mg sodium. 44 g carbohydrates; 1 g fiber; 14 g protein; 2284 IU vitamin a; 21 mg vitamin c; 252 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0