Cooking Recipes Salad Vegetarian

Summer Vegetable Casserole

Chef

Summer Vegetable Casserole

Florence
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Vegetables
Cuisine American
Servings 6

Ingredients
  

  • 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

Instructions
 

  • In a saucepan cook green beans, covered, in salted boiling water for approximately 5 minutes.
  • Add pasta.
  • Return to boiling and boil cook 5 minutes more or till vegetables and pasta are tender.
  • Drain.
  • Set aside.
  • Cook mushrooms, onion, basil, and oregano in hot butter till tender.
  • Stir in flour, salt, and pepper.
  • Add milk.
  • Cook and stir till bubbly
  • Stir in Swiss cheese, and mustard.
  • Cook for about 1 minute more.
  • Gently toss cheese sauce with pasta vegetable mixture.
  • Add tomatoes; toss gently.
  • Sprinkle with bread crumbs and Parmesan cheese
  • Bake in a 400°F oven 20-25 minutes or till hot