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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

Description

This Vegetable, Macaroni, And Cheese Casserole Recipe Is Made With A Low Fat Sauce--for A Most Welcoming Comfort Food.

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