- Servings: 6
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
Ingredients:
| 3 cup | Uncooked Rigatoni Pasta |
| 1 cup | Celery, sliced |
| ½ cup | Shredded Carrot |
| 8 oz | Container Dairy Sour Cream & Chive Dip |
| 1 cup | Shredded Colby Cheese |
| 1 cup | Shredded Brick or Monterrey Jack Cheese |
| ¼ cup | Grated Parmesan Cheese |
| ¼ cup | Milk |
| 1 tsp | Chopped Fresh or 1 Tsp Dried Basil Leaves |
| ¼ cup | Progresso Italian Style Dry Bread Crumbs |
| 1 tsp | Butter,melted |
Directions:
Heat oven to 375F. Cook and drain pasta as directed on package. Return to saucepan.
Stir remaining ingredients except bread crumbs and butter into pasta. In ungreased 2 quart casserole, spread pasta mixture. In a small bowl, mix bread crumbs and butter; sprinkle around edge of casserole.
Bake uncovered 25-30 minutes or until hot and bubbly.
Stir remaining ingredients except bread crumbs and butter into pasta. In ungreased 2 quart casserole, spread pasta mixture. In a small bowl, mix bread crumbs and butter; sprinkle around edge of casserole.
Bake uncovered 25-30 minutes or until hot and bubbly.
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