A bit like macaroni and cheese with vegetables hidden in it, for those of you who have kids who refuse their veggies.
3 c. uncooked rigatoni pasta (9 oz.)
2 medium stalks celery, sliced
1 small carrot, shredded
1 container (8 oz) sour cream with chives dip
1 c. shredded Colby cheese
1 c. shredded brick or Monterey Jack cheese
¼ c. grated parmesan cheese
½ c. milk
1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
¼ c. Italian style bread crumbs
1 Tbsp. butter or margarine
1. Heat oven to 375°. Cook and drain pasta as directed on package. Return to saucepan.
2. Stir remaining ingredients except bread crumbs and butter into pasta. In ungreased casserole, spread pasta mixture. In small bowl, mix bread crumbs and butter; sprinkle around edge of casserole.
3. Bake uncovered 25 to 30 minutes or until hot and bubbly.
Yield: 6 servings