Pantry Comfort Casserole

• 8 ounces pasta (ziti, penne, macaroni , shells or spiral)
• olive oil or vegetable oil
• water
• 1 (12 ounce) can canned corn niblets, drained
• 1 (12 ounce) can canned peas, drained
• 4 tablespoons butter
• 3 tablespoons flour
• 2 slices white American cheese (Kraft Singles)
• 12 teaspoon garlic salt
• 14 teaspoon lemon pepper (optional)
• 14 teaspoon mustard
• 12 cup shredded cheese, blend divided
• 12 cup breadcrumbs, mixed with
• 13 cup parmesan cheese
• paprika

1. In a large pot, bring water and a little olive oil to boil.
2. Add Pasta, cook until pasta is tender.
3. Drain and reserve 1/2-3/4 cup liquid.
4. Combine pasta with drained corn and peas.
5. Set Aside.
6. Over low heat in a small saucepan, melt butter, slowly whisking in flour.
7. Add cheese and stir til melted.
8. Add Seasonings (except Paprika).
9. Slowly stir in reserved water from pasta til a cream like consistency is reached.
10. Remove from heat.
11. Toss with pasta/ veggie mixture.
12. Let cool about 5 minutes, then toss with 1/4 cup shredded cheese.
13. Pour into a 9x13-inch casserole or glass baking dish.
14. Sprinkle remaining cheese over, followed by breadcrumb/parmesan mixture, and a little paprika.
15. Bake covered for 18 minutes.
16. Uncover and let bake another 5 minutes.

pasta, olive oil, water, corn niblets, peas, butter, flour, cheese, garlic salt, lemon pepper, mustard, shredded cheese, breadcrumbs, parmesan cheese, paprika

Taken from www.food.com/recipe/pantry-comfort-casserole-133855 (may not work)