Cheesy Harvest Casserole

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   ["In a microwave safe bowl with a vented cover, steam the squash and the onions in a tablespoon of water for about 6 minutes. The squash is cooked when it easily pierces with a knife.", "Transfer cooked squash and onions to a blender. Add the evaporated milk and mustard powder and puree until smooth and creamy. Be sure to remove the top from the blender just a bit to let the steam escape.", "Add the pureed squash mixture to a heavy bottomed saucepan. Bring to a gentle simmer. With the heat on low, add half a cup of Gruyere cheese and whisk until well incorporated. Then add the Monterey Jack cheese and whisk again. Do the same thing with the cheddar cheese as well.", "To Make the Casserole:

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   Pre-heat the oven to 350 degrees.", "Cook the pasta according to the directions on the box. Drain and set aside.", "Heat the oil in a large skillet. When hot, add the ground meat, salt and pepper, and saute until cooked through (there should not be any pink meat). Add the chopped tomatoes, and the cheese sauce, and cook another 2-3 minutes. Add the cooked pasta, mix well and transfer to a casserole dish. Top with the remaining cheese (you should have 1/2 cup Gruyere, 1/2 cup Jack, and 1/2 cup Cheddar). Put the casserole into the oven for about 20 minutes or until hot and bubbly. Serve hot."]

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