4 cups cooked elbow macaroni (2 cups uncooked)- 2 cups (8 ounces) shredded reduced fat sharp cheddar cheese
- 1 cup 1% low fat cottage cheese
- ¾ cup nonfat sour cream
- ½ cup skim milk
- 1 ½ tsp margarine, melted
- ½ tsp salt
- ¼ tsp pepper
- 1 egg lightly beaten
- vegetable cooking spray
- ¼ cup dry breadcrumbs
- 1 tbl margarine, melted
- ¼ tsp paprika
Combine first 9 ingredients; stir well, and spoon into a 2 quart casserole coated with cooking spray.
Combine breadcrumbs and next 2 ingredients and stir well. sprinkle over casserole.
Cover and bake at 350 degrees for 45 minutes. Uncover; bake 5 minutes until set.
I do not remember where I got this recipe, I think it was a magazine about healthy living. I double this recipe (don’t I always?), cook the portion I need for dinner in a small casserole dish. The rest, I place in three other casserole dishes and cook without the topping. Let them cool and foodsaver the dishes then freeze. After thawing, they microwave well!