Ingredients

6 cups cubed, unpeeled round red potato (about 2 pounds)

1 cup diagonally sliced carrot

1 cup (2-inch) sliced fresh green beans

2 tablespoons margarine

1/2 cup chopped onion

1/4 cup all-purpose flour

2-1/2 cups skim milk

1-1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese, divided

1 teaspoon dried whole dill weed

1 teaspoon dried whole marjoram

1 teaspoon dried whole basil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dry mustard

1 cup sliced zucchini

Vegetable cooking spray

1 large unpeeled tomato, thinly sliced

Directions

Cook potato in boiling water 8 minutes or until crisp-tender; drain and set aside. Arrange carrot and green beans in a vegetable steamer; place over boiling water. Cover and steam 6 minutes or until crisp-tender; drain and set aside. Melt margarine in a medium saucepan over medium heat; add onion, and saut? 3 minutes. Add flour, and cook 1 minute, stirring constantly. Gradually add milk, stirring constantly. Cook an additional 12 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in 3/4 cup cheese and next 6 ingredients. Combine potato, carrot, green beans, and zucchini in a bowl. Add cheese sauce; stir gently. Spoon mixture into a 13x9x2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Arrange tomato on top of casserole; sprinkle with remaining 3/4 cup cheese. Bake 5 minutes, or until cheese melts; let stand 5 minutes before serving.

Nutritional Information

244 Calories (27% from fat), 12.5 g Protein, 7.4 g Fat, 33.1 g Carbohydrate, 3.3 g Fiber, 16 mg Cholesterol, 1.7 mg Iron, 316 mg Sodium, 314 mg Calcium