1 (16-ounce) package frozen broccoli, cauliflower, and carrots
1 (12-ounce) can evaporated skimmed milk, divided
2 tablespoons all-purpose flour
1 teaspoon dried Italian seasoning
1/2 teaspoon minced garlic (about 1 clove)
1/4 teaspoon salt
1/4 teaspoon ground pepper
3/4 cup preshredded Parmesan cheese, divided
Vegetable cooking spray
2 tablespoons fine, dry breadcrumbs
How to Make It
Bring water to a boil in a Dutch oven. Add pasta and vegetables; cook 5 minutes. Drain.
While pasta and vegetables cook, combine 1/2 cup milk and flour; stir well. Combine flour mixture, remaining milk, Italian seasoning, and next 3 ingredients in a medium saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 cup Parmesan cheese.
Combine pasta mixture and cheese sauce; stir well. Spoon into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes. Sprinkle remaining 1/4 cup cheese over breadcrumbs; bake 5 additional minutes or until lightly browned.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook