Yield: 6 Servings
|3 cups||Uncooked Rigatoni; (About 7 Oz.)|
|2 mediums||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.)|
|¼ cup||Grated Parmesan Cheese|
|1 tablespoon||Chopped Fresh Basil; (1 Tsp. Dried)|
|¼ cup||Seasoned Bread Crumbs|
|1 tablespoon||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 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@...> on Feb 08, 1998