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Macaroni supper casserole
Artist: _
Categories: Casseroles, Entrees, Pastas & Noodles, Vegetarian
Yield: 6
Rating: 0
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Ingredients:
2 cupElbow macaroni(8oz)
Salt
3 quartWater, boiling
2 tbspCorn oil
3 cupOnion, pearl whole
1 Garlic clove, large, crushed
1 canTomatoes, undrained(16oz)
2 tspSugar
1 canTomato paste(6oz)
2 Eggs
1 canCottage cheese(16oz)
2 packSpinach, chopped(10oz)
3 cupCheddar cheese, grated(?)
1 tspSage, ground
Procedures:
1Gradualyy add macaroni and 1 tablespoon salt to rapidly boiling water so water continues to boil.~ Cook, uncovered, stirring occasionally, until tender; drain in colander.~ Heat oil in large saucepan.~ Add onions and garlic; saute over medium heat, stirring constantly, until onions are almost tender, about 3 minutes.~ Stir in undrained tomatoes; break up tomatoes with spoon.~ Stir in sugar, tomato paste and ?teaspoon salt.~ Beat eggs in a bowl until light; stir in cottage cheese, spinach, ?cup cheddar cheese, sage and ?teaspoon salt.
2Mix well.~ In an ungreased 13x9-inch baking dish, arrange in layers; a third of the tomato sauce, half the macaroni, a third of the cheddar cheese and half the spinach mixture.~ Repeat layering; spread the remaining sauce on the spinach layer and spinkle the remaining cheese around the edges of the casserole.~ 10.
3Cover with foil and bake in preheated 400°F.
4Oven 25 minutes.~ 1Uncover and bake 5 minutes longer, or until mixture is hot and bubbly and cheese is melted.~
 
 
 
 

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