Cheesy Pasta Casserole with Veggies
By
raymond spencer
@clownman70360
1
this recipe is based on tastes of home magazine,i remake the ingredients of this recipe.
Ingredients
- 12 oz
- uncooked medium shell pasta
- 1/2 lb
- fresh mushrooms,quartered
- 1/2 c
- chopped red onion
- 1
- garlic clove,minced
- 2 Tbsp
- butter
- 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
