Macaroni Supper Casserole

Recipe Ingredients

2 cups	474ml	Elbow macaroni - (8oz)
		Salt
3		Water - boiling
2 tablespoons	30ml	Corn oil
3 cups	187g / 6.6oz	Onion - pearl whole
1		Garlic clove - large, crushed
1		Tomatoes - undrained(16oz)
2 teaspoons	10ml	Sugar
1		Tomato paste - (6oz)
2		Eggs
1		Cottage cheese - (16oz)
2		Spinach - chopped(10oz)
3 cups	438g / 15oz	Cheddar cheese - grated(3/4#)
1 teaspoon	5ml	Sage - ground

Recipe Instructions

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 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 ubbly and cheese is melted.~ By Macaroni Supper Casserole on SuppMacaroni, er Casserole

Source:
Betty Crocker's Smartcook

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