| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Swiss |
Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
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 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
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