Beans and Pasta Casserole

Got to love that Joy of Cooking book! I've been reading more of that than anything else in the last several days!

I got a bunch of fresh green beans at PCC and started poking around JofC trying to find a new beans recipe. And I stumbled upon a couple of casserole and gratin recipes. But both asked for cream of mushroom soups - and I didn't have any (not a big fan of them creamy soups!). So, this is what I cooked up instead:

1/2 lb green beans - chopped into 2" pieces
2 cups of pasta (rotelle)
2-3 bay leaves
1.5 cups milk
1 tsp butter
1/4 cup flour
Salt'n'pepper
1/3 cup grated pepperjack cheese
1 tomato - finely minced (best to use a hand blender for this)

Cook the pasta till al dente.
Cook the green beans till tender (I just cooked both together)

Heat oven to 350F.

Heat butter, add flour and stir.
Add bay leaves and milk and stir (on simmer) till smooth and thick.
Toss the pasta and beans into this sauce.
Add the grated cheese, toss and pour into casserole dish.
Sprinkle the tomato shreds on the top.
Bake at 350F for 10 minutes.

*yay*!