4 cups cooked elbow macaroni (about 2 cups uncooked) |
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese |
1 cup 1% low-fat cottage cheese |
3/4 cup nonfat sour cream |
1/2 cup skim milk |
2 tablespoons grated fresh onion |
1 1/2 teaspoons reduced-calorie stick margarine, melted |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 egg, lightly beaten |
vegetable cooking spray |
1/4 cup dry breadcrumbs |
1 tablespoon reduced-calorie stick margarine, melted |
1/4 teaspoon paprika |
fresh oregano sprigs |
