Recipe - Three-Cheese Rigatoni

3 cup Uncooked Rigatoni; (About 7
Oz.)
2 md Stalks Celery; Sliced (About
1 Cup)
1 small Carrot; Shredded (One half Cup)
1 Container; (8 0Z) Sour Cream
And Chives Dip
1 cup Shredded Brick Cheese; (4
Oz.)
1 cup Shredded Colby Cheese; (4
Oz.)
One fourth cup Grated Parmesan Cheese
One fourth cup Milk
1 tablespoon Chopped Fresh Basil; (1 Tsp.
Dried)
One fourth 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 2qt. casserole. Mix bread crumbs and margarine.

To serve now: heat oven to 375 degrees. Sprinkle bread crumb mixture around
edge of casserole. Bake uncovered 2530 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 DoAhead Cookbook, 1994, pg. 72

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Feb
08, 1998