Cheddar Fusilli: Submitted by: William Burk | Date Added: 27 Nov 2010
Listed in: Pasta

2 cups of fusilli
1 tsp. tablespoons melted butter
1 / 4 cup chopped shallots
1 can cream of mushroom soup 10 oz (284 ml)
1 / 2 cup milk
2 cups grated cheddar cheese
1 cup cooked peas
1 cup diced carrots, cooked
buttered bread cubes

Preheat oven to 350 degrees F. In a large saucepan, cook pasta according to package directions, drain.

In a large saucepan, melt butter over medium heat. Sauté the shallots until they are tender. Add cream of mushroom, then gradually add milk. Add cheddar cheese and cook over low heat, stirring constantly, until cheese is melted. Add pasta, peas and carrots.

Pour into a rectangular dish with a capacity of 1.5 liter, shallow baking dish. Sprinkle with bread cubes and bake 20 minutes or until pasta is heated through.

Makes 4-5 servings

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