| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 6 | Servings | |
INGREDIENTS
| 3 | c | Uncooked Rigatoni, About 7 |
| Oz. | ||
| 2 | Stalks Celery, Sliced About | |
| 1 Cup | ||
| 1 | Carrot, Shredded 1/2 Cup | |
| 1 | Container, 8 0Z Sour Cream | |
| And Chives Dip | ||
| 1 | c | Shredded Brick Cheese, 4 |
| Oz. | ||
| 1 | c | Shredded Colby Cheese, 4 |
| Oz. | ||
| 1/4 | c | Grated Parmesan Cheese |
| 1/4 | c | Milk |
| 1 | T | Chopped Fresh Basil, 1 Tsp. |
| Dried | ||
| 1/4 | c | Seasoned Bread Crumbs |
| 1 | T | Margarine Or Butter, Melted |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 360
Calories From Fat: 201
Total Fat: 22.8g
Cholesterol: 58.9mg
Sodium: 792mg
Potassium: 174.3mg
Carbohydrates: 19.8g
Fiber: 2.3g
Sugar: 6.8g
Protein: 18.9g