• 1/2 pound fusilli pasta, cooked
  
• 1 (16-ounce) package frozen mixed vegetables, thawed
  
• 1/2 cup margarine product, divided (50% or more oil)
  
• 3 tablespoons all-purpose flour
• 1 cup milk
  
• 1/4 teaspoon garlic powder
  
• 6 tablespoons grated Parmesan cheese, divided
  
• 16 saltine crackers, coarsely crushed

Mix pasta and vegetables in greased 2-quart oblong baking dish; set aside. Melt 1/4 cup margarine in small saucepan over medium-low heat. Stir in flour until smooth; cook 2 to 3 minutes. Gradually stir in milk and garlic powder; cook stirring constantly until mixture thickens and boils. Stir in 1/4 cup Parmesan cheese; pour over pasta mixture. Melt remaining margarine; toss with cracker crumbs and remaining cheese. Sprinkle evenly over casserole. Bake at 350° F for 20 to 25 minutes or until heated through.

Number of Servings: 4-6