Rotel Casserole
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta shells
cooked and drained |
|
| 2 | cups |
cheddar cheese, very old, sharp
grated |
|
| 1 | can |
tomatoes, canned
chopped, including juice, rotel |
|
| 1 | can |
cream of mushroom soup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta shells
cooked and drained |
|
| 473 | ml |
cheddar cheese, very old, sharp
grated |
|
| 1 | can |
tomatoes, canned
chopped, including juice, rotel |
|
| 1 | can |
cream of mushroom soup
|
|
Directions
Mix all ingredients and bake at 350℉ (180℃) until bubbly.
Top with parsley flakes and paprika.
Freezes well.
