Layered Macaroni Casserole |
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Prep Time: 70 Minutes Cook Time: 40 Minutes |
Ready In: 110 Minutes Servings: 8 |
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I concocted this quick-and-easy recipe over 40 years ago as a new bride. It's still one of my favorites, shares Virginia Cherry of Salinas, California. I never wonder what to fix for potluck dinners. This dish is always popular. Ingredients:
1 pound ground beef |
1/2 cup chopped onion |
1 garlic clove, minced |
1 can (28 ounces) crushed tomatoes |
1 can (6 ounces) tomato paste |
2 teaspoons sugar |
1 teaspoon salt |
1 teaspoon chili powder |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/8 teaspoon pepper |
8 ounces uncooked elbow macaroni |
2 cups (16 ounces) fat-free cottage cheese |
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese |
topping: |
1/4 cup dry bread crumbs |
1/4 cup grated parmesan cheese |
1 tablespoon butter, melted |
Directions:
1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.
3. In a 13-in. x 9-in. baking dish coated with cooking spray, layer 1 cup meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce.
4. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325° for 40-45 minutes. Let stand for 10 minutes before serving. Yield: 8 servings.
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