• 6servings
  • 55minutes
  • 839calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, C, D, P
MineralsChromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) medium pasta shells

  2. 1 package (8 ounces) process cheese (Velveeta), cubed

  3. 1/3 cup 2% milk

  4. 2 cups (16 ounces) 2% cottage cheese

  5. 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted

  6. 3 cups (12 ounces) shredded Mexican cheese blend

  7. 2/3 cup dry bread crumbs

  8. 1/4 cup butter, melted

Instructions Jump to Ingredients ↑

  1. Marvelous Shells 'n' Cheese Recipe photo by Taste of Home 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.

  2. Drain pasta and add to cheese sauce; stir until coated. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Mexican cheese blend. Toss bread crumbs with butter; sprinkle over the top.

  3. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve immediately.

  4. Or before baking, cover and freeze casserole for up to 3 months.

  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.


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