Macaroni supper casserole

Yield: 6 servings

Measure Ingredient
2 cups Elbow macaroni(8oz)
Salt
3 quarts Water,boiling
2 tablespoons Corn oil
3 cups Onion,pearl whole
1 Garlic clove,large,crushed
1 can Tomatoes,undrained(16oz)
2 teaspoons Sugar
1 can Tomato paste(6oz)
2 Eggs
1 can Cottage cheese(16oz)
2 packs Spinach,chopped(10oz)
3 cups Cheddar cheese,grated(3/4#)
1 teaspoon Sage,ground

1. Gradualyy add macaroni and 1 tablespoon salt to rapidly boiling water so water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. Heat oil in large saucepan.~ 4. Add onions and garlic; saute over medium heat, stirring constantly, until onions are almost tender, about 3 minutes.~ 5. Stir in undrained tomatoes; break up tomatoes with spoon.~ 6. Stir in sugar, tomato paste and ½ teaspoon salt.~ 7. Beat eggs in a bowl until light; stir in cottage cheese, spinach, ½ cup Cheddar cheese, sage and ½ teaspoon salt. Mix well.~ 8. 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.~ 9. Repeat layering; spread the remaining sauce on the spinach layer and spinkle the remaining cheese around the edges of the casserole.~ 10. Cover with foil and bake in preheated 400'F. oven 25 minutes.~ 11. Uncover and bake 5 minutes longer, or until mixture is hot and bubbly and cheese is melted.~

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