This vegetable pasta casserole is made with some classic vegetables and a delicious crunchy topping that will make you want seconds.
Your 24 Hour Diet Transformation to Make Your Body a Fat-Burning Machine! Get your FREE copy here.
Preheat oven to 350ºF.
In a medium bowl, combine the panko (or bread crumbs) with the melted butter and the cheese. Mix until well combined. Set aside.
Bring a large saucepan of water to boil over high heat.
Add 1/2 teaspoon salt and 1 tablespoon olive oil.
Once boiling, add pasta and cook according to package directions.
When pasta is done, drain, rinse and transfer to a large mixing bowl. Set aside.
In a large saucepan set over medium-high heat, melt butter.
Once melted, add the flour, stirring constantly until a paste begins to form.
Gradually add the milk in a steady stream, continuing to stir constantly.
Add the Dijon mustard.
Cook, stirring constantly until the sauce comes to a boil and thickens.
Reduce the heat to low and add the cheese.
Cook until cheese is melted and then remove from heat.
Season to taste with salt and fresh ground pepper.
Pour the cheese sauce over the pasta in the mixing bowl.
Add the peas and carrots and toss lightly to coat.
Pour the pasta into a 9x9-inch baking dish.
Sprinkle over the topping in an even layer.
Transfer the casserole to the preheated oven and bake until heated through and the cheese is bubbly and golden, about 20-25 minutes.
Allow casserole to sit for 5 minutes before serving.