Brussels Sprouts Cheese Bake
|Lean ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Can (10 oz)|
|Water||1 Cup (16 tbs)|
|Dried oregano||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Water||4 Cup (64 tbs)|
|Vegetable oil||1 Teaspoon|
|Elbow macaroni||1 Cup (16 tbs) (Uncooked)|
|Frozen brussels sprouts||20 Ounce, partially thawed (2 Packages)|
|Water||1⁄2 Cup (8 tbs)|
|Creamed cottage cheese||1 Cup (16 tbs)|
|Egg||1 , slightly beaten|
|Sliced mozzarella cheese||1⁄4 Pound|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
In a large skillet over medium heat, brown meat and onion 10 minutes, stirring to break up meat.
Add tomato sauce, 1 cup water, sugar, 3/4 teaspoon salt, oregano and pepper.
Bring to a boil.
Reduce heat to low; simmer 10 minutes, stirring occasionally.
While sauce is cooking, bring 4 cups water to a rapid boil in a heavy 2 quart saucepan.
Add 1/2 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Butter an 11" x 7" baking dish; set aside.
Slice brussels sprouts lengthwise 1/4 inch thick.
In a medium saucepan, bring 1/4 to 1/2 cup water to a boil.
Add halved brussels sprouts.
Cook over medium heat 5 to 7 minutes.
Layer half the cooked macaroni in the bottom of the prepared baking dish.
Place half the cooked brussels sprouts over the macaroni.
Spoon half the meat sauce over brussels sprouts.
Layer remaining cooked macaroni over meat sauce.
In a small bowl, mix cottage cheese with egg.
Spread cottage cheese mixture over macaroni.
Layer with remaining brussels sprouts, mozzarella cheese slices and remaining meat sauce.
Sprinkle with chopped walnuts.
Place in a cold oven.
Set temperature control at 375Â°F (190Â°C).
Bake 40 minutes.
Let stand 10 minutes before cutting.
Makes about 6 servings.