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| 3 Tasse | Uncooked Rigatoni; (About 7 Oz.) |
| 2 mittel | Stalks Celery; Sliced (About 1 Cup) |
| 1 klein | Carrot; Shredded (1/2 Cup) |
| 1 | Container; (8 0Z) Sour Cream And Chives Dip |
| 1 Tasse | Shredded Brick Cheese; (4 Oz.) |
| 1 Tasse | Shredded Colby Cheese; (4 Oz.) |
| 1/4 Tasse | parmesan grated |
| 1/4 Tasse | milk |
| 1 Esslöffel | Chopped Fresh Basil; (1 Tsp. Dried) |
| 1/4 Tasse | bread crumbs Seasoned |
| 1 Esslöffel | Butter or margarine, melted |
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Cook rigatoni as directed on package; drain. Mix rigatoni and remaining ingredients except bread crumbs and margarine. Place rigatoni mixture in an ungreased 2-qt. Casserole. Mix bread crumbs and margarine.
To serve now: heat oven to 375 degrees. Sprinkle bread crumb mixture around edge of casserole. Bake uncovered 25-30 minutes or until hot and bubbly.
To Store in Refrigerator: Cover casserole tightly, cover bread crumb mixture tightly and refrigerate no longer than 48 hours.
To Cook from Fridge: About 1 hour before serving, heat oven to 375 degrees. Sprinkle bread crumb mixture around edge of casserole. Bake uncovered about 50 minutes or until hot and bubbly.
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