| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Uncooked Rigatoni; (About 7 Oz.) |
| 2 |
md |
Stalks Celery; Sliced (About 1 Cup) |
| 1 |
sm |
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 |
tb |
Chopped Fresh Basil; (1 Tsp. Dried) |
| 1/4 |
c |
Seasoned Bread Crumbs |
| 1 |
tb |
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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