1. 1. Preheat the oven to 375°F (190°C).

2. 2. Cook the ramen noodles according to package instructions, then drain and set aside.

3. 3. In a saucepan, combine marinara sauce, diced onion, and chicken broth. Simmer for 5 minutes.

4. 4. Add 1% low-fat milk, dijon mustard, and cheddar cheese to the saucepan. Stir until the cheese is melted and the sauce is smooth.

5. 5. In a separate bowl, mix breadcrumbs, herb seasoned stuffing, and all-purpose flour.

6. 6. Layer cooked ramen noodles in a baking dish followed by sliced summer squash and halved Brussels sprouts.

7. 7. Pour the cheesy marinara sauce over the noodles and vegetables in the baking dish.

8. 8. Sprinkle the breadcrumb mixture on top of the sauce.

9. 9. Drizzle balsamic vinegar and fat-free Italian salad dressing over the breadcrumbs.

10. 10. Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown.

11. 11. Serve hot and enjoy your cheesy baked ramen with Brussels sprouts!