Vegetable Primavera Casserole

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


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.


Servings : 8

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


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