Ingredients:

 

2-16 ounce packages frozen broccoli, cauliflower, and carrots, thawed and drained

1-12 ounce can evaporated fat-free milk

1/4 cup finely chopped onion

2 tablespoons flour

2 cloves garlic, minced

3/4 cup shredded reduced-fat sharp cheddar cheese (3 ounces)

1/2 of an 8 ounce package reduced-fat cream cheese (Neufchatel), cut up and softened

2/3 cup soft whole wheat bread crumbs (1 slice)

2 tablespoons snipped fresh parsley and/or snipped fresh basil (optional)

 

Preheat oven to 350°F. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange thawed vegetables in dish. Set aside. In a medium saucepan, whisk together evaporated milk, onion, flour, garlic, and 1/4 teaspoon black pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheddar cheese and cream cheese, whisking until smooth. Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkly with bread crumbs. Lightly coat crumbs with additional cooking spray. Bake 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand 5 minutes before serving. If desired, sprinkle with parsley and/or basil.

 

Total servings: 12 (1/2 cup each)