Vegetarian Noodle Casserole

• 6 ounces egg noodles
• 3 tablespoons butter
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 small red bell pepper, seeded and chopped
• 1/2 cup coarsely chopped broccoli floret
• 1/2 cup coarsely chopped yellow squash
• 3/4 cup milk
• 1 cup shredded sharp cheddar cheese
• salt and pepper
• 1/4 cup dry breadcrumbs
• 2 tablespoons butter, melted

1. Cook the noodles until just tender by following the package directions; drain and transfer noodles to a large bowl.
2. In a large skillet, melt the butter over medium heat; add in the onion and next 4 ingredients; stir/saute for about 8 minutes or until the vegetables are softened.
3. Reduce heat to low; add in the milk, cheese, salt, and pepper; stir until the cheese melts.
4. Pour mixture over the noodles; toss until well blended.
5. Transfer mixture to a 2 quart casserole that has been lightly coated with cooking spray; cover and bake in a 350u0b0 oven for 15 minutes.
6. In a small mixing bowl, mix together the bread crumbs and melted butter, toss to combine.
7. Distribute evenly over the top of the casserole; bake uncovered for 15-20 minutes or until the top of casserole is slightly crusty.

egg noodles, butter, onion, celery, red bell pepper, broccoli floret, yellow squash, milk, cheddar cheese, salt, breadcrumbs, butter

Taken from www.food.com/recipe/vegetarian-noodle-casserole-131618 (may not work)