Marvelous Shells ‘N’ Cheese

• 1 package (16 ounces) medium pasta shells
• 1 package (8 ounces) process cheese (Velveeta), cubed
• 1/3 cup 2% milk
• 2 cups 2% cottage cheese
• 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
• 3 cups shredded Mexican cheese blend
• 2/3 cup dry bread crumbs
• 1/4 cup butter, melted

1. 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 13x9-in. baking dish. Sprinkle with Mexican cheese blend. Toss bread crumbs with butter; sprinkle over the top.
3. Bake, uncovered, at 350u0b0 for 30-35 minutes or until heated through. Serve immediately.
4. Do not prepare bread crumbs until later. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Prepare bread crumbs as directed; sprinkle over top. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

pasta shells, process cheese, milk, cottage cheese, condensed cream, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/marvelous-shells-n-cheese/ (may not work)