Mixed Vegetable Casserole

1-1/2  cups		reduced-sodium fat-free chicken broth
1  cup		fat-free milk
1/4  cup		all-purpose flour
1  teaspoon		dry mustard
1  cup		shredded reduced-fat Cheddar
1/2  cup		finely grated Parmigiano-Reggiano, divided
1  lb.		frozen small broccoli florets, thawed
1  lb.		frozen small cauliflower florets, thawed
1		medium red bell pepper, diced
1/2  teaspoon		salt
1/2  teaspoon		freshly ground black pepper
1  cup		panko bread crumbs
1/2  teaspoon		onion powder
1/2  teaspoon		garlic powder
1		Cooking spray

Tip: Click on the ingredient links to learn the nutritional information for all the Mixed Vegetable Casserole ingredients. The serving size for any ingredient in Mixed Vegetable Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Position the rack in the center of the oven and preheat to 400 degrees Fahrenheit.

Pour the broth and milk into a large pot set over medium heat. Whisk in the flour and dry mustard; continue to whisk until thick and bubbling, about 4 minutes.

Use a wooden spoon to stir in all the cheddar and 6 tablespoons Parmigiano-Reggiano until melted; then stir in the broccoli, cauliflower, bell pepper, salt and pepper. Pour into a 9- x 13-inch baking dish.

Mix the bread crumbs, onion powder, garlic powder and the remaining 2 tablespoons Parmigiano-Reggiano in a medium bowl; sprinkle over the casserole and coat the top with cooking spray.

Bake until bubbling and lightly browned, about 20 minutes. Let stand 5 minutes at room temperature before cutting into 8 equal pieces.

Serving size: 1 piece