Cheesy Pasta Casserole With Veggies Recipe

No Photo

Have you made this?

 Share your own photo!

Cheesy Pasta Casserole with Veggies

raymond spencer


this recipe is based on tastes of home magazine,i remake the ingredients of this recipe.

Featured Pinch Tips Video

★★★★★ 1 vote
40 Min


12 oz
uncooked medium shell pasta
1/2 lb
fresh mushrooms,quartered
1/2 c
chopped red onion
garlic clove,minced
2 Tbsp
3 Tbsp
all-purpose flour
3 c
fat free milk
1/2 c
chicken broth
1 c
frozen peas
1 tsp
crushed red pepper
1/2 to 1 tsp
sodium-free salt
1/4 tsp
seasoned pepper
2 c
(8 ounces) shredded cheddar cheese,divided
1 1/2 c
(6 ounces) shredded monterey jack cheese
1/4 c
dry bread crumbs


1Preheat oven to 375 degrees.

2Cook pasta according to package directions.In a skillet,saute mushrooms,onions and garlic in butter for 5 minutes.Stir in flour until blended.Gradually add milk and broth.Bring to a boil;cook and stir for 2 minutes or until thickened.Reduce heat.Add peas,crushed red pepper,salt and seasoned pepper;simmer for 1 minute.
Stir in 1 1/2 cups cheddar cheese and monterey jack cheese until melted.Remove from the heat.

3Drain pasta and place in a greased 13-in.x 9-in.baking dish.Add cheese sauce and mix well.Sprinkle with bread crumbs and remaining cheddar cheese.Bake,uncovered,at 375 degrees for 35-40 minutes or until golden brown and bubbly

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy