• 1/2 lb. fusilli pasta, cooked, drained
• 1 pkg. (16 oz.) frozen mixed vegetables, thawed
• 1/3 cup margarine or butter, divided
• 3 Tbsp. flour
• 1 cup milk
• 1/4 tsp. garlic powder
• 6 Tbsp. Grated Parmesan Cheese, divided
• 16 Saltine Crackers, coarsely crushed
  
  

Direction

PREHEAT oven to 350°F. Mix pasta and vegetables in 2-quart baking dish sprayed with cooking spray; set aside.

MELT 3 Tbsp. of the margarine in small saucepan on medium-low heat. Stir in flour until well blended; cook 2 to 3 minutes or until hot and bubbly. Gradually add milk, stirring until well blended. Stir in garlic powder. Bring to boil, stirring constantly. Reduce heat to medium low; cook and stir until thickened. Stir in 1/4 cup (4 Tbsp.) of the cheese. Pour over pasta mixture; mix lightly. Melt remaining margarine; toss with the combined cracker crumbs and remaining 2 Tbsp. cheese. Sprinkle evenly over casserole.

BAKE 20 to 25 minutes or until heated through.