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Cheesy Vegetable Medley

Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.

14 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

3 cups fresh broccoli florets
3 cups fresh cauliflowerets
2 cups julienned carrots
1 small onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces elbow macaroni, cooked and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
8 ounces process cheese (Velveeta), sliced
3/4 cup half-and-half cream
3/4 cup seasoned bread crumbs
1/4 cup butter
1/2 cup grated Parmesan cheese

Directions

Place broccoli and cauliflower in a steamer basket. Place in a
saucepan over 1 in. of water; bring to a boil. Cover and steam for
5-8 minutes or until crisp-tender. Rinse in cold water; drain and
set aside. Repeat with carrots and onion, steaming for 4-5 minutes
or until tender.
Place vegetables in a large bowl; add the garlic powder, Italian
seasoning, salt and pepper. Stir in macaroni. Spoon half into a

2 of 2

Cheesy Vegetable Medley (continued)

Directions (continued)

greased 3-qt. baking dish. Sprinkle with half of the mozzarella,
cheddar and process cheese. Repeat layers.
Pour cream over the top. Sprinkle with bread crumbs; dot with butter.
Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40
minutes or until bubbly. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 each) equals 311 calories, 17 g fat (11 g saturated fat), 54 mg cholesterol, 589 mg sodium, 23 g carbohydrate, 2 g fiber, 16 g protein.