1 can (10-3/4 oz.) condensed cream of onion soup, undiluted
3 cups shredded Mexican cheese blend
2/3 cup dry bread crumbs (Italian seasoned are good too)
1/4 cup butter or margarine (not spread), melted
Directions
Cook shells according to package directions. Meanwhile, in a large saucepan, combine the Velveeta cheese and milk; cook and stir over low heat until melted. Remove from heat. Stir in cottage cheese and soup. Drain pasta and add to cheese sauce; stir until well coated.Transfer to a greased 13x9x2 inch baking dish. Sprinkle with Mexican cheese blend. Toss bread crumbs with butter and sprinkle over the top of all. Bake, uncovered, at 350 degrees F for 30 to 35 minutes, or until heated through.
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