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Prep 25min
Total60min
Ingredients9
Servings6
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Ingredients
CASSEROLE
7
oz. (2 cups) uncooked wagon wheel pasta
1/4
cup margarine or butter, melted
1/4
cup all-purpose flour
1
pint (2 cups) half-and-half
1/4
teaspoon seasoned salt
1/4
teaspoon cracked black pepper
12
oz. (3 cups) shredded colby-Monterey Jack cheese blend
TOPPING
1
tablespoon margarine or butter, melted
1/3
cup Parmesan dry bread crumbs
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Steps
1
Cook pasta to desired doneness as directed on package. Drain; return to saucepan.
2
Meanwhile, heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Melt 1/4 cup margarine in medium saucepan over medium-high heat. Add flour; cook and stir until well blended. Gradually add half-and-half, cooking until mixture boils and thickens, stirring constantly. Stir in seasoned salt and pepper.
3
Add cooked pasta; toss to coat. Spread 1/3 of pasta mixture evenly in sprayed baking dish. Sprinkle with 1 cup of the cheese. Repeat layers.
4
In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
5
Bake at 350°F. for 30 to 35 minutes or until casserole is bubbly and topping is golden brown.
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This creamy pasta dish comes out of the oven golden brown and bubbly. Texas toast and jiggly lime gelatin studded with fruit make perfect "pardners" for this dish.
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