Free Recipe Summer Vegetable Casserole
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Summer Vegetable Casserole Recipe
1-1/2 c Green beans; bias sliced in
-2 pieces
1-1/4 c Medium bow tie pasta; about
-3 ounces
1 md Yellow summer squash;
-julienned, (1 1/2 cups)
1 c Sliced mushrooms
1 md Onion; chopped
3/4 ts Dried basil; crushed
1 ts Dried oregano; crushed
1 tb Margarine or butter
1 tb All purpose flour
1/4 ts Salt
1/8 ts Pepper
1 c Milk
1/4 c Shredded process Swiss
-cheese
3 ts Dijon mustard
Few drops bottled hot pepper
-sauce
3 Plum tomatoes; diagonally
-sliced, about 1 cup
1/2 c Soft bread crumbs
2 tb Grated Parmesan cheese
Summer Vegetable Casserole Preparation
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 seperately 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). Recipe by: Better Homes & Garden Farmer”s Market Cookbook Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Summer Vegetable Casserole?
If you know a better Summer Vegetable Casserole Recipe please comment below.