Macaroni Supper Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Vegetarian
Salads Vegetables

Amount Measure Ingredient — Preparation Method
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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 Packages 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 1/2 teaspoon
salt.~ 7. Beat eggs in a bowl until light; stir in cottage cheese, spinach,
1/2 cup Cheddar cheese, sage and 1/2 teaspoon salt. Mix well.~ 8. In an
ungreased 13×9-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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