2 cups small-curd cottage cheese
1 cup sour cream
1 egg, lightly beaten
3/4 tsp salt
Garlic salt and pepper to taste
2 cups shredded sharp cheddar cheese
1 pkg (7-oz) elbow macaroni, cooked and drained
Paprika for garnish, optional
Preheat oven to 350 degrees.
Light grease or spray a 2 1/2-quart oblong baking dish; set aside.
In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add the cheese; mix well. Add cooked macaroni and stir until completely coated. Transfer to the prepared baking dish.
Bake uncovered at 350 degrees for 25-30 minutes or until heated through. Sprinkle with paprika, if desired.
Yield: 8-10 servings
1 egg, lightly beaten
3/4 tsp salt
Garlic salt and pepper to taste
2 cups shredded sharp cheddar cheese
1 pkg (7-oz) elbow macaroni, cooked and drained
Paprika for garnish, optional
Preheat oven to 350 degrees.
Light grease or spray a 2 1/2-quart oblong baking dish; set aside.
In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add the cheese; mix well. Add cooked macaroni and stir until completely coated. Transfer to the prepared baking dish.
Bake uncovered at 350 degrees for 25-30 minutes or until heated through. Sprinkle with paprika, if desired.
Yield: 8-10 servings
Note: File Photo of this old TOH recipe.
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