Layered Macaroni Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 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. Read more .' Ingredients:
1 pound lean ground beef |
1/2 cup chopped onion |
1 garlic clove, minced |
1 (28 ounce) can crushed tomatoes |
1 (6 ounce) can 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 fat-free cottage cheese |
1 1/2 cups shredded reduced-fat cheddar cheese |
topping |
1/4 cup dry bread crumbs |
1/4 cup grated parmesan cheese |
1 tablespoon butter or stick margarine, melted |
Directions:
1. In a nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste and seasonings. bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.
2. In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick 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. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325 degrees F for 40-45 minutes. Let stand for 10 minutes before serving.
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