Summer Vegetable Casserole

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Green beans - bias sliced in 2" pieces
1 1/4 cups	296ml	Medium bow tie pasta - about 3 ounces
1 cup	237ml	Yellow summer squash - julienne, (1 1/2 (medium) cups)
1 cup	237ml	Sliced mushrooms
1 cup	62g / 2.2oz	Onion - chopped (medium)
3/4 teaspoon	3.8ml	Dried basil - crushed
1 teaspoon	5ml	Dried oregano - crushed
1 tablespoon	15ml	Margarine or butter
1 tablespoon	15ml	All purpose flour
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Milk
1/4 cup	36g / 1.3oz	Shredded process swiss cheese
3 teaspoons	15ml	Dijon mustard
		Few drops bottled hot pepper sauce
3		Plum tomatoes - diagonally sliced, about 1 cup
1/2 cup	73g / 2.6oz	Soft bread crumbs
2 tablespoons	30ml	Grated parmesan cheese

Recipe Instructions

In a saucepan cook green beans, covered, in 4 cups salted boiling water for 5 minutes. Add pasta. Return to boiling and boil gently 5 minutes more or till vegetables and pasta are tender. Drain. Set aside.

Meanwhile, for cheese sauce, cook mushrooms, onion, basil, and oregano in hot margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Stir in Swiss cheese, mustard, and hot pepper sauce; cook 1 minute more. Gently toss cheese sauce with pasta vegetable mixture. Add tomatoes; toss gently. Spoon mixture into a 1 1/2 quart casserole.

For topping, mix 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 in a 400 oven 20-25 minutes or till hot (35 minutes, if chilled).

Source:
Better Homes & Garden Farmer's Market Cookbook

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