Cheesy Pasta Casserole with Veggies

Cheesy Pasta Casserole With Veggies Recipe

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raymond spencer


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

★★★★★ 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

How to Make Cheesy Pasta Casserole with Veggies


  • 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

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About Cheesy Pasta Casserole with Veggies

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