Zutaten für Cottage Cheese Casserole
- Margarine
- Mushroom
- 1 medium onion, chopped
- Celery
- 2 cloves garlic, minced
- Marjoram
- Water
- Tomato Paste
- 1 pound elbow macaroni
- 1 1/2 teaspoons salt, divided
- Sugar
- 1/4 cup fresh parsley, chopped
- 2 (15 ounce) containers cottage cheese
- Parmesan Cheese
- 1 green bell pepper, chopped
- 1/4 cup butter
- 2 cups milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dry mustard
- 2 large eggs
- 1/2 cup shredded cheddar cheese
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Zubereitung von Cottage Cheese Casserole
- In a large skillet, sauté 1 medium onion (chopped), 1 green bell pepper (chopped), 2 cloves garlic (minced), 1/4 cup butter, and 1/2 teaspoon salt until softened, about 5 minutes.
- Stir in 1 pound elbow macaroni, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika, and 1/4 teaspoon dry mustard. Bring to a boil, then reduce heat and simmer until macaroni is tender, about 25 minutes.
- In a separate bowl, combine 2 (15 ounce) containers cottage cheese, 2 large eggs, 1/2 cup shredded cheddar cheese, and 1/4 cup chopped fresh parsley.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Pour half of the macaroni mixture into the prepared casserole dish.
- Spread half of the cottage cheese mixture evenly over the macaroni.
- Repeat layers with remaining macaroni and cottage cheese mixtures.
- Bake for 40 minutes, or until golden brown and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
21g
Fat
14g
Carbs
15g
