From Country Living
2 C shell macaroni
1/4 C each grated sharp cheddar, Monterey Jack, and Provolone chesse
1/2 C sour cream
1 15 oz. an diced stewed tomatoes - drained. (I used less tomatoes and cut them up even more)
1 tbsp unsalted butter
2 tsp fresh oregano
Preheat oven to 350 F
Cook macaroni according to package directions, drain and transfer to a 4 cup casserole dish.
Stir in remaining ingredients.
Bake until bubbling, about 30 minutes
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