2 1/2 c. noodles (I prefer linguine or bowtie)
2 yellow squash (cut in julienne strips)
2 c. fresh green beans, carrots and/or zucchini
6 plum tomatoes (quartered)
1 onion (chopped)
2 c. mushrooms (sliced)
3 dashes hot pepper
1 tbsp. Dijon mustard
1/2 stick butter
1/2 c. shredded Swiss cheese
1/4 c. Parmesan, shredded
Salt and pepper to taste
1 tsp. flour
1 1/2 c. milk

Bring 8 cups water to boil in a large pot. Cook beans, carrots or zucchini first, for 5 minutes. Add your noodles, boil another 5 minutes. Add your squash strips, cook until tender. Drain and rinse with cold water. Toss together in large casserole dish. Set aside.

Saute onion, mushroom and butter in a skillet until onions are clear. Stir in flour, milk, salt and pepper until thickened. Add hot pepper, cheese, mustard; remove from heat.

Toss sauce mixture into vegetables and noodles then mix in tomatoes. Sprinkle Parmesan over top. Bake at 350 degrees for 30 minutes.