July 22, 2010


Printed from COOKS.COM

□   2 1/2 c. noodles (I prefer linguine or bowtie)
□   2 yellow squash (cut in julienne strips)
□   2 c. fresh green beans, carrots and/or zucchini
□   6 plum tomatoes (quartered)
□   1 onion (chopped)
□   2 c. mushrooms (sliced)
□   3 dashes hot pepper
□   1 tbsp. Dijon mustard
□   1/2 stick butter
□   1/2 c. shredded Swiss cheese
□   1/4 c. Parmesan, shredded
□   Salt and pepper to taste
□   1 tsp. flour
□   1 1/2 c. milk

Bring 8 cups water to boil in a large pot. Cook beans, carrots or zucchini first, for 5 minutes. Add your noodles, boil another 5 minutes. Add your squash strips, cook until tender. Drain and rinse with cold water. Toss together in large casserole dish. Set aside.Saute onion, mushroom and butter in a skillet until onions are clear. Stir in flour, milk, salt and pepper until thickened. Add hot pepper, cheese, mustard; remove from heat.
Toss sauce mixture into vegetables and noodles then mix in tomatoes. Sprinkle Parmesan over top. Bake at 350 degrees for 30 minutes.

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