3 cup Uncooked Rigatoni, (About 7 Oz.)
2 medium Stalks Celery, Sliced (About 1 Cup)
1 small Carrot, Shredded (1/2 Cup)
1 Container, (8 0Z) Sour Cream And Chives Dip
1 cup Shredded Brick Cheese, (4 Oz.)
1 cup Shredded Colby Cheese, (4 Oz.)
1/4 cup Grated Parmesan Cheese
1/4 cup Milk
1 tbsp Chopped Fresh Basil, (1 Tsp. Dried)
1/4 cup Seasoned Bread Crumbs
1 tbsp Margarine Or Butter, Melted
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Cook rigatoni as directed on package; drain. Mix rigatoni and remaining ingredients except bread crumbs and margarine. Place rigatoni mixture in an ungreased 2-qt. casserole. Mix bread crumbs and margarine.
To serve now: heat oven to 375 degrees. Sprinkle bread crumb mixture around edge of casserole. Bake uncovered 25-30 minutes or until hot and bubbly.
To Store in Refrigerator: Cover casserole tightly, cover bread crumb mixture tightly and refrigerate no longer than 48 hours.
To Cook from Fridge: About 1 hour before serving, heat oven to 375 degrees. Sprinkle bread crumb mixture around edge of casserole. Bake uncovered about 50 minutes or until hot and bubbly.
Recipe by: Betty Crocker's Do-Ahead Cookbook, 1994, pg. 72
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb 08, 1998
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