Summer Vegetable Casserole
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 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 |
Advertisement