Marvelous Shells 'n' Cheese |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Says Lauren Versweyveld of Delavan, Wisconsin: âThis macaroni dish is so good! I adapted the recipe from one my mother makes, but she agrees that my version is rich and delicious. Itâs easy to assemble and always receives rave reviews.â Ingredients:
1 package (16 ounces) medium pasta shells |
1 package (8 ounces) process cheese (velveeta), cubed |
1/3 cup 2% milk |
2 cups (16 ounces) 2% cottage cheese |
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted |
3 cups (12 ounces) shredded mexican cheese blend |
2/3 cup dry bread crumbs |
1/4 cup butter, melted |
Directions:
1. 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.
2. Drain pasta and add to cheese sauce; stir until coated. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Mexican cheese blend. Toss bread crumbs with butter; sprinkle over the top.
3. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve immediately.
4. Or before baking, cover and freeze casserole for up to 3 months.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.
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