Ingredients
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6 ounces egg noodles
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3 tablespoons butter
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1 medium onion, chopped
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1 small red bell pepper, seeded and chopped
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1/2 cup coarsely chopped yellow squash
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3/4 cup milk
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1 cup shredded sharp cheddar cheese
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salt and pepper
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1/4 cup dry breadcrumbs
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2 tablespoons butter, melted
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1 celery rib, chopped
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1/2 cup coarsely chopped broccoli floret
Instructions
- Cook the noodles until just tender by following the package directions; drain and transfer noodles to a large bowl.
- In a large skillet, melt the butter over medium heat; add in the onion and next 4 ingredients; stir/saute for about 8 minutes or until the vegetables are softened.
- Reduce heat to low; add in the milk, cheese, salt, and pepper; stir until the cheese melts.
- Pour mixture over the noodles; toss until well blended.
- Transfer mixture to a 2 quart casserole that has been lightly coated with cooking spray; cover and bake in a 350° oven for 15 minutes.
- In a small mixing bowl, mix together the bread crumbs and melted butter, toss to combine.
- Distribute evenly over the top of the casserole; bake uncovered for 15-20 minutes or until the top of casserole is slightly crusty.