Macaroni Supper Casserole


  • 2 c
    macaroni, elbow
  • 3 c
    cheddar cheese, grated
  • 19 oz
    spinach, chopped
  • 16 oz
    cottage cheese
  • 2
  • 6 oz
    tomato paste
  • 2 tsp
  • 16 oz
    tomatoes, canned whole and undrained
  • 1 lg
    garlic clove, crushed
  • 3 c
    pearl onions, whole
  • 2 Tbsp
    corn oil
  • salt
  • 1 tsp
    sage, ground

How To Make

  • 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; add onions and garlic; saute over medium heat, stirring constantly, until onions are almost tender, about 3 minutes.
  • 4
    Stir in undrained tomatoes; break up tomatoes with spoon.
  • 5
    Stir in sugar, tomato paste and 1/2 teaspoon salt.
  • 6
    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.
  • 7
    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.
  • 8
    Repeat layering; spread the remaining sauce on the spinach layer and sprinkle the remaining cheese around the edges of the casserole.
  • 9
    Cover with foil and bake in preheated 400 oven 25 minutes; uncover and bake 5 minutes longer, or until mixture is hot and bubbly and cheese is melted.

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