Pantry Comfort Casserole

Cooking tonight after coming back from a long trip, I threw together what I had to Make a casserole. Broccoli or carrots could probably be substituted for the other veggies.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 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)
• 1⁄2 teaspoon  garlic salt
• 1⁄4 teaspoon lemon pepper (optional)
• 1⁄4 teaspoon mustard
• 1⁄2 cup  shredded cheese, blend divided
• 1⁄2 cup  breadcrumbs, mixed with
• 1⁄3 cup parmesan cheese
•  paprika

Directions

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