"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cheesy Pasta Pea Bake Recipe

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This recipe for Cheesy Pasta Pea Bake, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, June 3, 2007


12 oz uncooked medium shell pasta
1/2 lb fresh mushrooms, quartered
1/2 cup chopped green onions
1 garlic clove, minced
2 tablespoons butter
3 tablespoons flour
1 tablespoon cornstarch
3 cups milk
1/2 cup chicken broth
1 cup frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper
dash hot pepper sauce
2 cups shredded cheddar cheese, divided
1 1/2 cups shredded Monterey Jack cheese
1/4 cup bread crumbs

Cook pasta according to directions.

In skillet, saute mushrooms, onions, and garlic in butter for 5 minutes. Stir in flour and cornstarch. Gradually add milk and broth. Bring to a boil; cook and stir 2 minutes. Reduce heat. Add peas, salt, pepper, and pepper sauce;simer for 1 minute. Stir in 1 1/2 cups cheddar cheese and Monterey jack until melted. Remove from heat.

Drain pasta and place in greased 13 x 9 baking dish. Add cheese sauce and mix well. Sprinkle with bread crumbs and remaining cheese. Bake uncovered at 375 for 35-40 minutes or until bubbly.

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