3 cups shredded mozzarella cheese
2 (5 ounce) cans tomato sauce
1 (8 ounce) package cream cheese, softened
2 cups grated Parmesan cheese
1 (11 ounce) package shredded sharp Cheddar cheese
1 1/2 cups shredded Cheddar cheese
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
1 small green bell pepper
1 cup chopped green bell pepper
4 eggs
PREHEAT oven to 350 degrees F.
MELT butter in medium saucepan over medium heat. Stir in 8 ounces mozzarella cheese. Cook, stirring occasionally, until cheese is melted; cool slightly. Stir in tomato sauce, 1 can of cream cheese, 1 can of sharp Cheddar cheese, 1 can of Cheddar cheese, 1 can of cream sauce, 1 can of cream of mushroom soup mix, 1 can crushed tomatoes, chopped green bell pepper, chopped green bell pepper and celery. Bring to a boil; reduce heat to medium. Cover.
STIR in cream cheese, onion, green bell pepper, celery, onion, green bell pepper and celery. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 5 minutes or until cheese is melted. Stir in sour cream, cream cheese and mushrooms. Cover.
STIR into cheese mixture; mix well. Spoon mixture over pasta and serve. Garnish with parsley. Cover and refrigerate at least 2 hours. Garnish with Parmesan cheese, pepper and basil.
the noodles were not shredded
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