Cheesy Pasta Casserole with Veggies

Cheesy Pasta Casserole With Veggies

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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
  • 1
    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


  1. Preheat oven to 375 degrees.
  2. Cook 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.
  3. Drain 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

Printable Recipe Card

About Cheesy Pasta Casserole with Veggies

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

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