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Panko Macaroni and Cheese Casserole
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Description
This new family favorite comes from Sunflower Supper Club.
Ingredients
- 1 Tablespoon Salt
- 16 ounces, weight Pasta Shells
- 4 cups Shredded Cheese (We Did A Combination Of Sharp Cheddar And Colby Jack)
- 16 ounces, weight Cottage Cheese
- ½ cups Grated Parmesan Cheese
- 16 ounces, weight Sour Cream
- Salt And Pepper, to taste
- 1 cup Panko Bread Crumbs
- 3 Tablespoons Parsley Flakes
- 3 Tablespoons Butter, Melted
Preparation
Preheat oven to 350ºF.
Set up a pot of water for the pasta. Add salt and boil noodles until al dente. Drain and set aside.
In a large bowl, mix cheese and sour cream. Add in still-warm pasta and mix well. Salt and pepper to taste.
Transfer to a sprayed 9×13 baking dish. Mix together bread crumbs, parsley flakes and butter. Sprinkle over shells and cheese.
Bake for 35 minutes, or until brown and bubbly. Serve hot; tastes best the day it is made.
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