3 c. green beans, bias-sliced into 2 inch pieces
2 1/2 c. med. bow-tie pasta
2 med. yellow summer squash, cut into julienne strips (3 c.)
2 c. sliced fresh mushrooms
1 large onion, chopped
3 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil (crushed)
2 tbsp. snipped fresh oregano or 1 tsp. dried oregano
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 1/4 c. milk
1/2 c. shredded process Swiss cheese (2 oz.)
1-2 tbsp. Dijon 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 4 quart saucepan, cook green beans, loosely covered, in 8 cups lightly salted boiling water for 5 minutes. Add bow-tie pasta; boil for 5 more minutes. Add squash; return to boil for 5 minutes or until vegetables and pasta are tender. Drain; set aside.

Meanwhile, in large skillet cook mushrooms, onion, basil and oregano in hot butter until tender. Stir in flour, salt and pepper. Add milk at once. Cook and stir over medium heat until 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 3 quart casserole or 13x9x2 inch baking dish. For topping, stir together bread crumbs and Parmesan cheese. Sprinkle topping over casserole.

Bake casserole, uncovered, in a 400°F oven for 20-25 minutes or until heated through. Makes 10-12 side-dish servings.