1 (10 oz.) pkg. frozen, chopped broccoli, thawed and drained
1 94 oz.) can mushroom stems and pieces, drained
1 clove garlic, chopped fine
3 tbsp. flour
1 tsp. salt
2 c. skim milk
1 (7 oz.) pkg. spaghetti
1/2 lb. carrots, sliced, cooked and drained
1/4 c. chopped onion, chopped fine
3 tbsp. low calorie butter
1/2 tsp. oregano
6 slices lite-line process cheese, cut in sm. pieces

Prepare spaghetti; drain. In large saucepan, cook onion and garlic in butter until tender. Stir in flour, salt, and oregano. Gradually stir in milk. Cook and stir over medium heat until mixture thickens. Stir in cheese product. Cook and stir until melted. Add broccoli, carrots, and mushrooms; heat through. Serve sauce over hot spaghetti. Serves 6. About 260 calories per serving.