Roasted Squash Casserole

I came up with this dish tonite to use up some Yellow Squash I had left over. It was really good, and you don't even miss the meat, thanks to the smokey flavor of the Gouda.

Roasted Squash Casserole

Ingredients:

1 10 oz can Cream of Mushroom Soup
1 half can Milk
1 16 oz jar Bertolli's or Ragu Alfredo Sauce
1 4 oz can Mushroom stems and pieces
1 Cup Smoked Gouda cheese, finely grated
1 large Yellow Onion, diced
2 ribs Celery, finely diced
1 medium Carrot, finely diced
4 medium Yellow "Crookneck" Summer Squash, Diced
Spiral Tube Pasta, cooked 'al dente'
1/4 t. Nutmeg
Salt
Pepper
Olive Oil
Directions:

Preheat Oven to 400 degrees.

Combine Squash, Onions, 2 tablespoons Olive Oil, salt and pepper and spread over a cookie sheet. Roast until soft and the slightly browned on the edges. Remove to cool, leaving the Oven on. 'Sweat' Mushrooms, Celery, carrots, salt and pepper in 1 tablespoon Olive Oil over medium heat until soft. Mix together Mushroom soup, Alfredo sauce, Milk, Cheese and nutmeg until combined. Add all vegetables and stir until combined. Pour over drained pasta and toss until well coated. Pour mixture into greased shallow glass casserole and bake for 30 minutes until heated through and slightly browned. Remove and let stand for 5 minutes before serving. Serves 6 main courses or 10 sides.

Optional: Add cooked diced Chicken to the mixture - but you'll need to increase the sauce by half.

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If you try this, let me know how you liked it. We loved it.