Veggie Casserole
(updated on Feb 13, 2008)
This versatile recipe is easy and delicious.
1 16 oz. package of penne pasta, cooked per directions
2 Cups broccoli, chopped
1 Cup mushrooms, sliced
1 Cup Ontario greenhouse red pepper, chopped
1 Ontario greenhouse tomato, seeded and chopped
1 Cup zucchini, chopped
1 Onion, chopped
1 Tbsp butter
1 Clove garlic, chopped
4 Cups milk
½ Cup parmesan cheese, grated
¼ Cup flour
1 Tbsp dried basil
Salt and pepper to taste
Melt butter in a sauce pan over medium heat. Add onions and garlic and cook for 2 minutes. Stir in flour and cook for 1 minute (stir constantly here). Add milk, stir until well mixed, and simmer for 5 minutes. Remove from heat and stir in parmesan cheese, salt and pepper.
In a rectangular casserole dish, combine the penne, vegetables, milk & cheese mixture, and basil. Bake at 350 F for 40 minutes.
1 16 oz. package of penne pasta, cooked per directions
2 Cups broccoli, chopped
1 Cup mushrooms, sliced
1 Cup Ontario greenhouse red pepper, chopped
1 Ontario greenhouse tomato, seeded and chopped
1 Cup zucchini, chopped
1 Onion, chopped
1 Tbsp butter
1 Clove garlic, chopped
4 Cups milk
½ Cup parmesan cheese, grated
¼ Cup flour
1 Tbsp dried basil
Salt and pepper to taste
Melt butter in a sauce pan over medium heat. Add onions and garlic and cook for 2 minutes. Stir in flour and cook for 1 minute (stir constantly here). Add milk, stir until well mixed, and simmer for 5 minutes. Remove from heat and stir in parmesan cheese, salt and pepper.
In a rectangular casserole dish, combine the penne, vegetables, milk & cheese mixture, and basil. Bake at 350 F for 40 minutes.
