Ingredients
1 package (16 ounces) medium pasta shells1 package (8 ounces) process cheese (Velveeta), cubed1/3 cup 2% milk2 cups 2% cottage cheese1 can (10-3/4 ounces) condensed cream of onion soup, undiluted3 cups shredded Mexican cheese blend2/3 cup dry bread crumbs1/4 cup butter, melted
Preparation
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. Freeze option: 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°.
