Total Time
Prep 15 mins
Cook 30 mins

Uses reduced fat products. Easy to make for a side dish or meatless main.

Ingredients Nutrition


  1. Preheat oven to 350. Lightly grease a 13 x 9 casserole dish; set aside.
  2. Cook macaroni according to package; drain.
  3. Place hot, drained macaroni in a large bowl and toss with butter and softened cream cheese.
  4. Add all remaining ingredients to the bowl and gently mix together well.
  5. Pour into the prepared casserole dish.
  6. Bake at 350 for 25-30 minutes.
Most Helpful

4 5

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!!

5 5

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.