Three-Cheese Rigatoni
3 cups of uncooked Rigatoni
2 medium stalks celery; sliced
1 small carrot; shredded (1/2 Cup)
One 8 ounce container of sour cream
1 cup of shredded Brick Cheese
1 cup of shredded Colby Cheese
1/4 cup of grated Parmesan Cheese
1/4 cup of milk
1 tablespoon of chopped fresh basil
1/4 cup of seasoned bread crumbs
1 tablespoon of margarine or butter; melted
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 375ºF. 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 375ºF. Sprinkle bread crumb
mixture around edge of casserole. Bake uncovered about 50 minutes or until
hot and bubbly. 6 Servings
Recipe by: Betty Crockers Do-Ahead Cookbook, 1994, pg. 72 Posted to
recipelu-digest by Jill & Joe Proehl on Feb 08, 1998
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