INGREDIENTS

  • 3 cups fusilli
  • 5 tablespoons butter , divided
  • 1/2 cup sliced green onions
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 1/4 cups grated canadian parmesan cheese
  • 3/4 cup shredded canadian mozzarella cheese
  • 2 (19ounce)cans Italian-style stewed tomatoes
  • 3 slices bread, crusts removed, torn into small bits
  • chopped parsley

DIRECTIONS

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