Summary
Yield | |
---|---|
Source | Amy Sutton (2002) |
Prep time | 20 minutes |
Cooking time | 45 minutes |
Total time | 1 hour, 5 minutes |
Ingredients
4 c
elbow macaroni (cooked, about 2 c. uncooked) 8 oz
sharp cheddar cheese (shredded reduced-fat ) 1 c
cottage cheese (1% low-fat ) 3⁄4 c
sour cream (non-fat ) 1⁄2 c
skim milk 2 T
onion (grated, fresh) 1 1⁄2 T
margarine (melted, reduced-calorie) 1⁄4 t
salt 1⁄4 t
pepper 1
egg (slightly beaten) 1⁄4 c
bread crumbs (dry) 1 T
margarine (melted, reduced-calorie) 1⁄4 t
paprikaInstructions
Preheat oven to 350°. Combine first 10 ingredients (macaroni through egg); stir well and spoon into a 2-quart baking dish coated with cooking spray. Combine bread crumbs, margarine and paprika; stir well. Sprinkle over casserole. Cover and bake for 30 minutes. Uncover and bake 5 minutes, or until set. Garnish with oregano sprigs, if desired. Makes 6 cups.