Cheesy Vegetable and Pasta Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups broccoli florets3 cups cauliflowerets (can use 6 of either if prefered)2 cups sliced carrots1 small onion, diced1/2 tsp. garlic powder1/2 tsp. italian seasoning1/8 tsp. salt1/8 tsp. pepper8 ounces whole wheat elbow macaroni, cooked and drained2 cups shredded part skim mozzarella cheese2 cups shredded 2% cheddar cheese8 ounces Velveeta, sliced3/4 cup of skim milk1/2 cup seasoned bread crumbs1/4 cup butter1/2 cup grated parmesan cheese
1. Preheat oven to 350 degrees.
2. Steam broccoli, carrots, and onion on stove using steamer basket until crisp-tender. 5-8 min.
3. Place steamed veggies in bowl. Add garlic powder, italian seasoning, salt and pepper and toss.
4. Add in cooked elbow macaroni and mix.
5. In greased baking dish - spoon half of pasta/veggie mix. Sprinkle with half of the mozzarella, cheddar, and velveeta.
6. Repeat step 5 with other half of pasta/veggie mix and cheese.
7. Pour milk over top. Sprinkle with bread crumbs. Place dollops of butter. Top with Parmesan cheese.
8. Bake uncovered for 30-40 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user JJURZAY.
2. Steam broccoli, carrots, and onion on stove using steamer basket until crisp-tender. 5-8 min.
3. Place steamed veggies in bowl. Add garlic powder, italian seasoning, salt and pepper and toss.
4. Add in cooked elbow macaroni and mix.
5. In greased baking dish - spoon half of pasta/veggie mix. Sprinkle with half of the mozzarella, cheddar, and velveeta.
6. Repeat step 5 with other half of pasta/veggie mix and cheese.
7. Pour milk over top. Sprinkle with bread crumbs. Place dollops of butter. Top with Parmesan cheese.
8. Bake uncovered for 30-40 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user JJURZAY.
Nutritional Info Amount Per Serving
- Calories: 333.4
- Total Fat: 18.7 g
- Cholesterol: 54.2 mg
- Sodium: 686.7 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 4.3 g
- Protein: 17.0 g
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