Ingredients
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
Preparation
Preparation
Combine first 10 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients; stir well. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover; bake 5 minutes or until set. Garnish with oregano.
Nutritional Information
Calories: 356 (28% from fat) Fat: 11.2g (sat 5.2g,mono 3.3g,poly 1.4g) Protein: 24.9g Carbohydrate: 37.5g Fiber: 1.2g Cholesterol: 63mg Iron: 2mg Sodium: 724mg Calcium: 402mg
