Before and after
Calories per Serving
547 / 356
Fat
30.3g / 11.2g
Percent of total calories
from fat
50 / 28
Cholesterol
96mg / 63mg
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
1.Combine first 10
ingredients; stir well, and spoon into a 2-quart
casserole coated with cooking spray.
2. Combine breadcrumbs
and next 2 ingredients; stir well. Sprinkle over
casserole.
3. Cover and bake at 350°
for 30 minutes. Uncover; bake 5 minutes or until set.
Garnish with oregano.
