 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
Very good! I got this from a Canadian cheese recipe booklet. Ingredients:
3 cups fusilli |
5 tablespoons butter, divided |
1/2 cup sliced green onion |
3 tablespoons all-purpose flour |
3 cups milk |
1 1/4 cups grated canadian parmesan cheese |
3/4 cup shredded canadian mozzarella cheese |
2 (19 ounce) cans italian-style stewed tomatoes |
3 slices bread, crusts removed, torn into small bits |
chopped parsley |
Directions:
1. Cook fusilli according to package directions; drain.
2. Meanwhile, melt 3 tbsp of the butter in large saucepan over medium-high heat. Add onions and saute until tender. Remove from heat.
3. Blend in flour. Gradually stir in milk. Cook and stir over medium-high heat until mixture comes to a boil. Remove from heat.
4. Add Canadian Parmesan and Mozzarella; stir until melted. Salt and pepper to taste. Stir in fusilli.
5. Drain tomatoes (use juice for another recipe) and coarsely chop, if necessary. Spoon half the tomatoes into a 2-quart casserole. Top with half the fusilli mixture. Repeat layers.
6. Melt remaining 2 tbsp butter and toss with bread; sprinkle over casserole. Top with parsley. Bake, uncovered, in 350F oven for 35 minutes or until bread is toasted and sauce is bubbly.
7. For a change of taste use preshredded Canadian Italian-type Cheese Blend.
|
|