Macaroni Supper Casserole

Serving Size : 6
Ingredients

for prepare Macaroni Supper Casserole

:

Amount	Measure	Ingredient - Preparation Method
2	cups	elbow macaroni - (8oz)
salt macaroni supper casserole
3	quarts	water - boiling
2	tablespoons	corn oil
3	cups	onion - pearl whole
1		garlic clove - large, crushed
1	can	tomatoes - undrained(16oz)
2	teaspoons	sugar
1	can	tomato paste - (6oz)
2		eggs
1	can	cottage cheese - (16oz)
2	packages	spinach - chopped(10oz)
3	cups	cheddar cheese - grated(3/4#)
1	teaspoon	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 ubbly and cheese is melted.~ By Macaroni Supper Casserole on SuppMacaroni, er Casserole

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