Vegetarian Noodle Casserole

6 ounces egg noodles
3 tablespoons butter
1 medium-size onion, chopped
1 celery rib, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped yellow squash
3/4 cup milk
1 cup shredded sharp cheddar cheese
Salt and black pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted

1. In a large pot of boiling salted water, cook the noodles according to package directions till just tender, drain, and transfer to a large mixing bowl.

2. Preheat oven to 350 degrees. Butter a 2-quart casserole and set aside.

3. In a large heavy skillet, melt the butter over moderate heat, add the onion, celery, bell pepper, broccoli, and squash and cook, stirring till the vegetables soften, abut 8 minutes. Reduce the heat to low, add the milk and cheese, season with salt and pepper, and stir till the cheese melts. Pour the mixture over the noodles and toss till well blended.

4. Scrape the mixture into the prepared casserole, cover, and bake for 15 minutes.

5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, spoon evenly over the top of the casserole, and continue to bake uncovered, till slightly crusty on top, 15-20 minutes.

Serves 6