Macaroni And Cheese
|Cooked elbow macaroni||4 Cup (64 tbs), uncooked (Cooked Without Salt Or Fat, About 2 Cups Uncooked)|
|Shredded reduced fat sharp cheddar cheese||8 Ounce (2 Cups)|
|1% low fat cottage cheese||1 Cup (16 tbs)|
|Non-fat sour cream||3⁄4 Cup (12 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Grated onion||2 Tablespoon (Fresh)|
|Reduced calorie margarine stick||1 1⁄2 Teaspoon, melted|
|Egg||1 , lightly beaten|
|Vegetable cooking spray||1|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Reduced calorie margarine stick||1 Tablespoon, melted|
Combine first 10 ingredients; stir well, and spoon into a 2-quart baking dish coated with cooking spray.
Combine breadcrumbs, margarine, and paprika; stir well.
Sprinkle over casserole.
Cover and bake at 350° for 30 minutes.
Uncover; bake 5 minutes or until set.
Garnish with oregano sprigs, if desired.