Macaroni Supper Casserole
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6 servings
2 c Elbow macaroni(8oz)
Salt
3 qt Water,boiling
2 tb Corn oil
3 c Onion,pearl whole
1 Garlic clove,large,crushed
1 cn Tomatoes,undrained(16oz)
2 ts 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 ts 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 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.~
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