Prep 15 mins
Cook 30 mins
Uses reduced fat products. Easy to make for a side dish or meatless main.
- 3 cups uncooked elbow macaroni
- 2 tablespoons butter
- 8 ounces reduced-fat cream cheese, softened to room temp
- 1⁄2 cup finely chopped onion
- 1⁄3 cup low-fat milk
- 16 ounces reduced-fat sour cream
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 16 ounces frozen leaf spinach, thawed
- 2 cups shredded sharp cheddar cheese
- Preheat oven to 350. Lightly grease a 13 x 9 casserole dish; set aside.
- Cook macaroni according to package; drain.
- Place hot, drained macaroni in a large bowl and toss with butter and softened cream cheese.
- Add all remaining ingredients to the bowl and gently mix together well.
- Pour into the prepared casserole dish.
- Bake at 350 for 25-30 minutes.
I did not like this as much as my bf. We omitted the onions because I don't care for them. I omitted the garlic salt because I sauteed fresh spinach in garlic and olive oil. I thought the sour cream was a little overpowering. Next time (which my bf informed me there needs to be) I will half the sour cream and up the milk and cream cheese. Definitely a good base recipe that I will adjust for my tastes. Thanks!!
This was so yummy. I omitted the onions, because I was out of them, but it still turned out tasty. My husband, who is not a big veggie eater, even scarfed it up. This will definately be made again at our house. Thanks for posting!
I halved the recipe and made a few changes to pump it up to a "company casserole" but the original recipe probably rocks, too: *Instead of lowly macaroni, I used rigatoni. * Instead of powdered garlic, I used 1-1/2 teaspoons fresh garlic *Instead of defrosted spinach, I used a 10 oz. bag of fresh spinach with the stems removed. I left the leaves whole and layered the casserole as follows: spinach, all of the other ingredients, 2nd layer of spinach, and final layer of the other ingredients. * I sprinkled about 1/2 cup of crispy cooked bacon bits on top of the first layer of spinach. Warning: Fresh spinach takes a lot more room than cooked spinach so you'll need to use a 9 X 13 casserole dish for this 1/2 size recipe and you may need to squish down the last layer to keep the casserole within the confines of the dish.