4 (14 ounce) cans mixed pasta, drained
1 cup milk
1 (16 ounce) package shredded Cheddar cheese
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped green onions
1 cup chopped fresh parsley
1 (8 ounce) container sour cream
5 eggs
1 (8 ounce) can sour cream
1 (8 ounce) can cream cheese, softened
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 (1 ounce) package instant jalapeno pepper sauce
In a large bowl, mix drained pasta, milk, cheese, onion, bell pepper, celery, green pepper, celery salt, green onions and parsley.
Spread mixture in a 3-8 inch square pie dish.
In a separate large bowl, mix 2 cups sour cream, cream cheese, ketchup, Worcestershire sauce and instant jalapeno peppers. Sprinkle mixture over pasta and vegetables in pie dish. Chill up to 1 hour in refrigerator before serving.
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