Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Uncooked Rigatoni; (About 7 Oz.) |
| 2 mediums | Stalks Celery; Sliced (About 1 Cup) |
| 1 small | Carrot; Shredded (1/2 Cup) |
| 1 \N | 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 |
| ¼ cup | Milk |
| 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