In 3-quart saucepan, mix broth, half-and-half, flour, butter, salt and pepper.
Heat to boiling over medium heat, stirring constantly.
Boil 1 minute, stirring constantly.
Stir in spaghetti, frozen vegetables and olives.
In ungreased 2-quart casserole, spread mixture.
Sprinkle with almonds and cheese.
Bake uncovered 25 to 30 minutes or until hot and bubbly.
Notes / Tips / Wine Advice:
Less fat doesn’t mean less taste! Lower the fat by substituting fat-free half-and-half for the regular half-and-half, cutting the butter from 1⁄4 cup to 2 tablespoons and using 1⁄2 cup reduced-fat Cheddar cheese.