Mexican

This recipe, and another very similar one, come from what I have affectionately call "the most expensive cookbook in the world." Years ago when I was in my militant Weight Watcher exchange phase I subscribed to one of those recipe of month clubs. Actually it wasn't just one recipe, it was probably about a dozen, that were mailed to me for one low fee of $8.95 per month. Ahhh, I waited in anticipation for each month's offering. Nearly 20 years later there are still 15 or 20 recipes that I still make on an ongoing basis.The thing about the recipes is that they were tweaked to make the ingredients fit into "exchanges." Sometimes awkwardly. Over the years as I've relaxed my food standards and become more familiar with basic cooking techniques, I've revised the recipes to make them more friendly for every day cooking.The awkwardness of the original recipe for this casserole was there was really no glue holding it altogether. When I think casserole I think cream o' whatever soup. In my streamlined version, I've added a simple white sauce (the real basis for cream o' soups everywhere) which cooks up over the sauteed veggies. Add the remaining ingredients, transfer to a baking dish and heat in the oven for a low fat, delicious dish that is easy to make and good for you.