CHEESY SQUASH AND PASTA CASSEROLE

Another Sunday, another day to decide what to make for dinner. I did have some zucchini and yellow squash on hand, as I am sure many of you do at this time of the year. Some days I forego meat, just because. So, I looked though the pantry and found pasta and decided to see what I could do with pasta, squash, and cheese. Here's what I came up with:

CHEESY SQUASH AND PASTA CASSEROLE (VEGETARIAN-FRIENDLY)

ONE BOX OF PASTA, ANY STYLE, 8 OUNCES (I ONLY FED 5 PEOPLE)

2 TO 3 ZUCCHINI AND/OR ZUCCHINI/SUMMER SQUASH, SLICED THIN AND IN HALF

ONE TABLESPOON MINCED GARLIC (I USED KIRKLAND'S)

1 CUBE BUTTER

HALF CUP TO ONE CUP WHOLE MILK (USE MORE IF SAUCE IS TOO THICK)

TWO CUPS SHREDDED SHARP CHEDDAR CHEESE

SALT AND PEPPER TO TASTE

 1/2 CUP ITALIAN SEASONED BREADCRUMBS

1/2 CUBE BUTTER

Heat oven to 375 degrees. Grease a 9 x 13 inch casserole dish and set aside.

Add pasta to salted boiling water and boil till tender. Drain and add to large mixing bowl.

Wash and slice squash and add to pasta in mixing bowl. Also add garlic, salt and pepper, stir.

Melt butter in saucepan. Add flour to thicken, stir, then add milk and stir to fully mix. Add cheese and mix till all combined and smooth. Remove from heat. 

Pour cheese mixture over the pasta/squash in the mixing bowl and fold together. Add more milk if it seems too thick but add small amounts (tablespoon) at a time. Place in prepared baking dish, cover with lid or foil and bake at 375 for 15 minutes (I like the vegetables to be a bit al dente).

Melt butter (1/2 cube) and add the bread crumbs in and stir.

Check the tenderness of the squash to your liking and either bake 5 more minutes if you like or sprinkle breadcrumbs over the top of the casserole and bake 2 to 3 more minutes without lid.

Remove from oven and serve. 

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Thanks for stopping by! Happy eating!