Cheesy Vegetable and Pasta Casserole

3 cups broccoli florets
3 cups cauliflowerets
(can use 6 of either if prefered)
2 cups sliced carrots
1 small onion, diced
1/2 tsp. garlic powder
1/2 tsp. italian seasoning
1/8 tsp. salt
1/8 tsp. pepper
8 ounces whole wheat elbow macaroni, cooked and drained
2 cups shredded part skim mozzarella cheese
2 cups shredded 2% cheddar cheese
8 ounces Velveeta, sliced
3/4 cup of skim milk
1/2 cup seasoned bread crumbs
1/4 cup butter
1/2 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.