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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 1 package (16 ounces) medium pasta shells
- 1 package (8 ounces) process cheese (Velveeta), cubed
- 1/3 cup 2% milk
- 2 cups 2% cottage cheese
- 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
- 3 cups shredded Mexican cheese blend
- 2/3 cup dry bread crumbs
- 1/4 cup butter, melted
Method
- Cook pasta according to package directions. Meanwhile, in a large saucepan, combine process cheese and milk; cook and stir over low heat until melted. Remove from the heat. Stir in cottage cheese and soup.
- Drain pasta and add to cheese sauce; stir until coated. Transfer to a greased 13x9-in. baking dish. Sprinkle with Mexican cheese blend. Toss bread crumbs with butter; sprinkle over the top.
- Bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve immediately.
- Do not prepare bread crumbs until later. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Prepare bread crumbs as directed; sprinkle over top. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
