Cheese, Pasta, and Bean Casserole

• 3 12 cups whole wheat pasta (uncooked)
• 3 tablespoons butter
• 2 cups extra-sharp cheddar cheese, grated
• 2 teaspoons italian seasoning mix
• 1 (19 ounce) can 7 bean mix, drained & rinsed
• 1 large tomatoes, diced
• 1 (10 ounce) can evaporated milk
• 12 cup sour cream
• 2 eggs
• 2 garlic cloves, mashed
• 13 cup parmesan cheese
• 14 cup wheat germ or 14 cup breadcrumbs
• 14 teaspoon paprika

1. In large enamelled cast-iron French oven, bring water to a boil.
2. Cook pasta as directed, drain.
3. Return to pot and add butter.
4. Mix cheddar cheese with bread seasoning.
5. Add 1 1/3 cups of cheese/seasoning mix to beans.
6. Toss with pasta & tomatoes in the pot.
7. Beat eggs with sour cream, evaporated milk, and garlic.
8. Pour over pasta & cheese.
9. Combine remaining 2/3 cup of cheddar with Parmesan and wheat germ.
10. Spread out evenly over the surface.
11. Sprinkle paprika on top.
12. Bake for 20 minutes, covered, at 350F.
13. Uncover and return to oven for 10 minutes.
14. If top layer is not crunchy, set on broil until golden.

whole wheat pasta, butter, cheddar cheese, italian seasoning mix, bean mix, tomatoes, milk, sour cream, eggs, garlic, parmesan cheese, germ, paprika

Taken from www.food.com/recipe/cheese-pasta-and-bean-casserole-358204 (may not work)