Macaroni Supper Casserole

Title: Macaroni Supper Casserole

Categories: Try it, Casserole, Ovo-lacto

Yield: 6 servings

2 c Elbow macaroni (8oz) Salt

3 qt Water,boiling

2 T Corn oil

1 Garlic clove,large,crushed

2 t Sugar

1 cn Tomato paste (6oz)

2 Eggs

1 cn

Cottage cheese (16oz) 2 pk Spinach,chopped (10oz) 3 c Cheddar

cheese,grated (3/4#) 1 t Sage,ground

1. Gradually 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

3 minutes.

5. Stir

in undrained tomatoes; break up tomatoes with spoon. 6. Stir in

1/2 teaspoon salt.

7. Beat eggs in a bowl

until light; stir in cottage cheese, spinach, 1/2 cup Cheddar cheese,

1/2 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.

71511,2253, GT Cookbook

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