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“Very good! I got this from a Canadian cheese recipe booklet.”
1hr 10mins

Ingredients Nutrition


  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.

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