Nancy Kauhl
Servings = 6 (serving size; 1 cup)
INGREDIENTS:
| Qty | Unit | Ingredient |
|---|---|---|
| 4 | cups | cooked elbow macaroni (about 8 ounces uncooked) |
| 2 | cups | shredded sharp cheddar cheese (8 ounces) |
| 1 | cup | cottage cheese |
| ¾ | cup | sour cream |
| ½ | cup | milk |
| 2 | Tbs | grated fresh onion |
| 1½ | UNIT | margarine or butter, melted |
| ½ | tsp | salt |
| ¼ | tsp | pepper |
| 1 | large | egg, lightly beaten |
Preheat oven to 350℉. Combine above ingredients; stir well. Spoon into a shallow casserole coated with cooking spray.
| Qty | Unit | Ingredient |
|---|---|---|
| ¼ | cup | fresh or dry breadcrumbs |
| 1 | Tbs | margarine or butter, melted |
| ¼ | tsp | paprika |
DIRECTIONS:
- Combine breadcrumbs, margarine/butter and paprika; stir well. Sprinkle breadcrumb mixture over casserole. Cover and bake at 350° for 45 minutes. Uncover casserole; bake an additional 5 minutes or until breadcrumbs are lightly browned.
Option: When I made this, I added a can of corned beef, crumbled, to the mixture to make it an entrée.
Hint: This recipe can easily be doubled but works best to keep the baking dish(es) shallow. When a quadruple recipe is needed, use a very large bowl for mixing and make the first part in two batches so it can all be stirred together well before spooning into the casserole dishes.