Macaroni Supper Casserole

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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 3 c
Onion,pearl whole 1 Garlic clove,large,crushed 1 cn
Tomatoes,undrained(16oz) 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
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 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.

From the recipe files of Sylvia Steiger, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005

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