Rigatoni Party Casserole

Fettuccine.Inn's picture

Aug. 10, 2011

Ingredients

Butter 1⁄4 Cup (4 tbs)
Rigatoni 8 Ounce , cooked and drained (Catelli, 1/2 Of A 16 Ounce Package)
Pepper To Taste
Olives 1⁄3 Cup (5.33 tbs) , chopped
Pimiento 4 Ounce , chopped (1 Jar)
Oregano 1⁄2 Teaspoon
Parsley 1⁄2 Cup (8 tbs) , chopped
Creamed cottage cheese 2 Cup (32 tbs)
Sour cream 1 Cup (16 tbs)
Milk 1⁄2 Cup (8 tbs)
Red tomato chow chow 1⁄3 Cup (5.33 tbs) (Habitant)
Salt 1 Teaspoon
Soft breadcrumbs 3⁄4 Cup (12 tbs)
Walnuts 1⁄4 Cup (4 tbs) , chopped
Sharp cheese 1⁄2 Cup (8 tbs) , grated

Directions

GETTING READY

1) Preheat the oven to 375°F.

MAKING

2) In a large skillet, melt 2 tablespoons butter.

3) Add cooked rigatoni, pepper, olives, pimiento, oregano and 1/4 cup chopped parsley.

4) Toss lightly.

5) Transfer to a shallow casserole.

6) In a bowl, combine cottage cheese, sour cream, milk, chow chow and salt.

7) Pour over the rigatoni mixture in the casserole.

8) In another pan, add the remaining butter.

9) Saute breadcrumbs and walnuts until lightly brown.

10) Sprinkle this on top of casserole along with the remaining parsley and grated cheese.

11) Bake in preheated oven for 30 minutes.

SERVING

12) Serve hot with your favorite drink.

Recipe Summary

Difficulty Level: Easy
Cuisine:
Course:
Ingredient:
Method:
Preparation Time: 5 Minutes
Cook Time: 40 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 727Calories from Fat 366

 % Daily Value*

Total Fat 42 g65.3%

Saturated Fat 21.64 g108.2%

Trans Fat 0 g

Cholesterol 107.3 mg

Sodium 1156.9 mg48.2%

Total Carbohydrates 61 g20.4%

Dietary Fiber 3.94 g16%

Sugars 14.5 g

Protein 24 g48.3%

Vitamin A 37.8% Vitamin C 41.6%

Calcium 35.5% Iron 15.9%

*Based on a 2000 Calorie diet