Fusilli Parmigiana Bake

• 3 cups fusilli
• 5 tablespoons butter, divided
• 12 cup sliced green onion
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 14 cups grated canadian parmesan cheese
• 34 cup shredded canadian mozzarella cheese
• 2 (19 ounce) cans Italian-style stewed tomatoes
• 3 slices bread, crusts removed, torn into small bits
• chopped parsley

1. Cook fusilli according to package directions; drain.
2. Meanwhile, melt 3 tbsp of the butter in large saucepan over medium-high heat.
3. Add onions and saute until tender.
4. Remove from heat.
5. Blend in flour.
6. Gradually stir in milk.
7. Cook and stir over medium-high heat until mixture comes to a boil.
8. Remove from heat.
9. Add Canadian Parmesan and Mozzarella; stir until melted.
10. Salt and pepper to taste.
11. Stir in fusilli.
12. Drain tomatoes (use juice for another recipe) and coarsely chop, if necessary.
13. Spoon half the tomatoes into a 2-quart casserole.
14. Top with half the fusilli mixture.
15. Repeat layers.
16. Melt remaining 2 tbsp butter and toss with bread; sprinkle over casserole.
17. Top with parsley.
18. Bake, uncovered, in 350F oven for 35 minutes or until bread is toasted and sauce is bubbly.
19. For a change of taste use preshredded Canadian Italian-type Cheese Blend.

fusilli, butter, green onion, allpurpose, milk, parmesan cheese, mozzarella cheese, italianstyle stewed, bread, parsley

Taken from www.food.com/recipe/fusilli-parmigiana-bake-257615 (may not work)