Macaroni Beef

1 pound 96-percent lean ground beef

¾ cup carrot grated

¾ cup zucchini grated

½ cup onion finely diced

½ cup frozen peas

1 can (103/4 ounces) can Campbell's Healthy Request tomato soup

1 tablespoon (low sodium) granulated beef bouillon

4 tablespoons no-salt-added tomato paste

3 cups cooked macaroni

Topping

1 tablespoon light margarine

3 tablespoons all-purpose flour

1½ cups nonfat milk

¾ cup shredded sharp 2-percent milk cheese

Heat oven (convection oven, preferred) to 350 degrees.

Coat a large, nonstick saucepan with cooking spray; brown meat. Drain meat in a colander and return to pan. Stir in carrot, zucchini, onion, peas and soup, cook 2 minutes, stirring continuously.

Add bouillon and tomato paste and cook another 5 minutes stirring frequently. Fold in cooked macaroni and mix well. Pour mixture into a deep baking pan or lasagna dish.

For the topping: Melt margarine in saucepan, add flour, and cook for 1 minute. Slowly add milk using a whisk to avoid lumps, stir continuously until boiling. Pour sauce over the macaroni mixture, sprinkle with shredded cheese. Bake 25-30 minutes (35-40 in a standard oven), or until top is golden.

Serves six.

@Recipe nutrition:Nutrition values per serving: 331 calories (22.3 percent from fat), 8.2 g fat (3.6 g saturated fat), 37.2 g carbohydrate, 4 g fiber, 27.2 g protein, 44 mg cholesterol, 482 mg sodium.

"Symply Too Good to be True" by Annette Sym (2008 Symply Too Good Pty Ltd.)