Cheesy Broccoli, Cauliflower & Pasta Bake

2 c cooked, al dente brown rice penne (whole wheat will also be fine if you can't find brown rice pasta)
1 can fat free cream of mushroom soup
3/4 c nonfat milk
1/2 t granulated garlic
Salt & pepper to taste
3/4 c broccoli florets
3/4 c cauliflower florets
1 1/2 c reduced fat cheddar cheese, divided
Small amount of cooking spray

Ingredients listed are taken directly from the poorgirleatswell recipe. Nutritional information reflects the changes that I made: 3/4c 2% mozzarella, shredded, 3/4 c fat free cheddar, shredded - instead of 1.5 c reduced fat cheddar, shredded, 98% fat free cream of chicken soup instead of cream of mushroom soup, and 3/4 c 1% milk instead of 3/4 c nonfat milk.

Preheat the oven to 400°. In a small saucepan combine the milk, cream of mushroom soup, garlic, and salt & pepper, and whisk together over medium low heat until smooth. Combine the pasta, broccoli, cauliflower and 3/4 c of cheese in a large bowl and add the mushroom soup, folding everything together so it's evenly mixed. Lightly spray a 9" x 12" casserole dish with cooking spray and add the pasta & veggie mixture. Sprinkle the remaining cheese on top and bake for 20-25 minutes, until the cheese is melted & bubbly.

Makes 4 servings - each being 1/4 of a 9/12 casserole dish.

Number of Servings: 4

Recipe submitted by SparkPeople user SHELEARNS.