• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Summer Vegetable Casserole

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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


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).

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