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Vegetable Casserole
Ingredients
3 cups green beans, sliced into 2" pieces
2½ cups (about 6 ounces) medium bow-tie pasta
2 medium yellow squash, julienne (about 3 cups)
2 cups sliced fresh mushrooms
1 cup chopped onions
3 tbsp fresh basil (1½ tspn dried)
2 tbsp fresh oregano (1 tspn dried)
2 tbsp margarine or butter
2 tbsp all-purpose flour
½ tspn salt
¼ tspn pepper
2¼ cups skim milk
½ cup (2 oz.) shredded Swiss cheese
1 to 2 tbsp Dijon mustard
hot sauce (to taste)
4 to 6 plum tomatoes, diagonally sliced (about 2 cups)
1 cup soft bread crumbs (about 1½ slices)
¼ cup grated Parmesan cheese
1. Preheat oven to 400 degrees. In a 4-quart saucepan or Dutch oven cook green beans, loosely covered, in 8 cups lightly salted boiling water for 5 minutes.
2. Add the bow-tie pasta. Return to boiling and cook for 5 minutes more. Add squash; return to boiling and cook gently for 5 minutes more or until vegetables and pasta are tender. Drain. Set aside.
3. Meanwhile, in a large skillet, cook mushrooms, onion, basil, and oregano in hot margarine or butter until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in Swiss cheese, mustard and hot pepper sauce; cook over low heat for 1 minute more.
4. Gently toss cheese sauce with pasta-vegetable mixture. Add tomatoes; toss gently. Spoon mixture into a 3-quart casserole or 13 x 9 x 2" baking dish. For topping, stir together bread crumbs and Parmesan cheese. Sprinkle topping over casserole. Bake, uncovered, for 20-25 minutes or until heated through. Makes 10-12 side-dish servings.
Note: You may cover and chill casserole and crumb mixture separately for up to two days before baking. If chilled, increase baking time to 35 minutes. If desired, halve the ingredients and bake in an 8 x 8" pan.
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