3 c. green beans bias-sliced into 2" pieces
2 1/2 c. med. bow-tie pasta (about 6 oz.)
2 med. yellow summer squash, cut into julienne strips (3 c.)
2 c. sliced fresh mushrooms
1 c. chopped onion
1 clove garlic, chopped
3 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed
2 tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
2 tbsp. butter
2 tbsp. all purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 1/4 c. milk
1/2 c. shredded process Swiss cheese (2 oz.)
1-2 tbsp. Dijon-style mustard
Few drops bottled hot pepper sauce
4-6 plum tomatoes, diagonally sliced (about 2 c.)
1 c. soft bread crumbs
1/4 c. grated Parmesan cheese

In a 4 quart saucepan or Dutch oven cook green beans, loosely covered, in 8 cups lightly salted boiling water for 5 minutes. Add the bow tie pasta; return to boiling and boil for 5 minutes more. Add squash; return to boiling and boil gently for 5 minutes more or until vegetables and pasta are tender. Drain. Set aside.

Meanwhile, in a large skillet cook mushrooms, onion, basil, 1 clove garlic, chopped and oregano in hot butter till tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat till slightly thickened and bubbly. Stir in Swiss cheese, mustard and hot pepper sauce; cook over low heat for 1 minute more.

Gently toss cheese sauce with pasta-vegetable mixture. Add tomatoes; toss gently. Spoon mixture into a 3 quart casserole or 13"x9"x2" baking dish. For topping, stir together bread crumbs and Parmesan cheese. (You may cover and chill casserole and crumb mixture separately at this point for up to 2 days.) Sprinkle topping over casserole.

Bake casserole, uncovered, in a 400 degree oven for 20 to 25 minutes or till heated through (35 minutes, if chilled). Makes 10 to 12 side dish servings.