Summer Vegetable Casserole
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 30-60 minutes
Ingredients:
3 cups green beans bias-sliced into 2" pieces
2 1/2 cups med. bow tie pasta
2 medium yellow summer squash, cut into julienne strips
2 cups sliced fresh mushrooms
1 cup chopped onion
1 clove garlic, chopped
3 tablespoons snipped fresh basil
2 tablespoons snipped fresh oregano
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 1/4 cups milk
1/2 cup shredded process Swiss cheese
2 tablespoons Dijon-style mustard (or to taste)
3 drops bottled hot pepper sauce (or to taste)
6 plum tomatoes, diagonally sliced
1 cup soft bread crumbs
1/4 cup grated Parmesan cheese
Directions:
In a 4 quart saucepan or Dutch oven cook green beans, loosely covered, in 8 cups lightly salted boiling water for 5 minutes. Add the bow tie pasta; return to boiling and boil for 5 minutes more. Add squash; return to boiling and boil gently for 5 minutes more or until vegetables and pasta are tender. Drain. Set aside.
Meanwhile, in a large skillet cook mushrooms, onion, basil, garlic, and oregano in hot margarine or butter till tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat till slightly thickened and bubbly. Stir in Swiss cheese, mustard and hot pepper sauce; cook over low heat for 1 minute more.
Gently toss cheese sauce with pasta-vegetable mixture. Add tomatoes; toss gently. Spoon mixture into a 3 quart casserole or 13"x9"x2" baking dish.
For topping, stir together bread crumbs and Parmesan cheese. (You may cover and chill casserole and crumb mixture separately at this point for up to 2 days.) Sprinkle topping over casserole.
Bake casserole, uncovered, in a 400 degrees F oven for 20 to 25 minutes or till heated through (35 minutes, if chilled).
Recipe Location: https://www.cdkitchen.com/recipes/recs/57/Summer-Vegetable-Casserole81893.shtml
Recipe ID: 52677
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