Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  frozen vegetable combination peas carrots -- thawed and drained
                        -- cauliflower
  1                cup  shredded mozzarella cheese -- (4 ounces)
     1/2           cup  cubed provolone cheese -- (2 ounces)
  1 1/3           cups  french fried onions -- divided
  4             ounces  fettuccine cooked in unsalted water and
                        -- drained
  1                can  condensed cream of mushroom soup -- (10 3/4 ounces)
     3/4           cup  milk
     1/2      teaspoon  garlic salt
     1/3           cup  grated parmesan cheese

Preparation:

Preheat oven to 350 F. In 12 X 8-inch baking dish, combine vegetables, mozzarella, provolone and 2A cup French Fried Onions. Twirl a few strands of hot fettuccine around long-tined fork to form a pasta swirl. Remove pasta swirl from fork; stand upright on top of vegetable mixture. Repeat process to form 5 more swirls. In medium bowl, stir together soup, milk and garlic salt; pour over pasta swirls and vegetable mixture. Bake, loosely covered, at 350 F for 30 minutes or until vegetables are done. Top pasta swirls with Parmesan cheese; sprinkle remaining 2A cup onions around swirls. Bake, uncovered, 5 minutes or until onions are golden brown. Makes 6 servings Microwave Directions: In 12x8-inch microwave-safe dish, prepare vegetable mixture as above. Form pasta swirls and place on vegetables as above. Prepare soup mixture as above; pour over pasta and vegetables. Cook, loosely covered, on HIGH 14 to 16 minutes or until vegetables are done. Rotate dish halfway through cooking time. Top pasta swirls with Parmesan cheese and remaining onions as above; cook, uncovered, 1 minute. Let stand 5 minutes.

Nutritional Information:

100 Calories (kcal); 7g Total Fat; (63% calories from fat); 7g Protein; 2g Carbohydrate; 25mg Cholesterol; 347mg Sodium