October 28, 2018
Side Dishes, Vegetables, Austrian,
British, Easy/Beginner Cooking, Christmas, Easter, Fall/Autumn, Mother's Day, Regional Holiday, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Spring more
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"I really do prefer my vegetables over eating meat, and I do find this so easy to make on a night where I am serving meat (I omit the bacon) so then everyone can enjoy it as a side and I can enjoy it on its own!
I would prefer fresh vegetable's, but when time is a problem, I have been known to make this, and it tastes pretty good!"
Preheat the oven to 160°C.
Grease an 8-cup capacity ovenproof casserole dish.
Cook pasta in a large saucepan of boiling water according to manufacturer's packet directions. See note below:
Note: 3 Minutes before pasta is cooked ~ Put the zucchini and mixed vegetables into the water in the last 3 minutes of cooking the pasta. Drain well and set aside.
Melt the butter in a heavy based pan and fry the chopped bacon the add the plain flour and stir well to combine, keep stirring and cook for approximately 1 minute.
Remove from heat, then slowly adding the milk ~ stirring constantly.
Return to the pan to the heat and bring the sauce just to the boil then reduce the heat to a simmer, stirring constantly, until the sauce thickens. Remove from the pan from the heat.
Add the vegetables, pasta and ½ the cheese to the pan.
Season with salt and pepper & stir well. Place into an ovenproof casserole dish. Cover with remaining cheese and sprinkle with breadcrumbs, bake for 20 minutes and then sprinkle with the chives and bake for 5- 10 minutes more.
Remove and serve with salad, or as a side.
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