Summer Vegetable Casserole

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Summer Vegetable Casserole

  • 1 1/2 cups green beans — sliced in 2″pieces
  • 1 1/4 cups medium bow tie pasta — about 3 ounces
  • 1 medium yellow summer squash — cut (1 1/2cups)
  • 1 cup sliced mushrooms
  • 1 medium onion — chopped
  • 3/4 teaspoon dried basil — crushed
  • 1 teaspoon dried oregano — crushed
  • 1 tablespoon margarine or butter
  • 1 tablespoon all purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 1/4 cup shredded process swiss cheese
  • 3 teaspoons dijon mustard
  • 3 plum tomatoes — diagonally sliced (about 1 cup)
  • 1/2 cup soft bread crumbs
  • 2 tablespoons grated Parmesan cheese
  1. In a saucepan cook green beans, covered, in salted boiling water for approximately 5 minutes.
  2. Add pasta.
  3. Return to boiling and boil cook 5 minutes more or till vegetables and pasta are tender.
  4. Drain.
  5. Set aside.
  6. Cook mushrooms, onion, basil, and oregano in hot butter till tender.
  7. Stir in flour, salt, and pepper.
  8. Add milk.
  9. Cook and stir till bubbly
  10. Stir in Swiss cheese, and mustard.
  11. Cook for about 1 minute more.
  12. Gently toss cheese sauce with pasta vegetable mixture.
  13. Add tomatoes; toss gently.
  14. Sprinkle with bread crumbs and Parmesan cheese
  15. Bake in a 400°F oven 20-25 minutes or till hot
Vegetables
American