1 hr 30 mins
Russian-style macaroni and cheese with lots or vegetables for flavor, texture and nutrients. The combination is wonderful. Can also substitute or add chopped cauliflower, broccoli or carrots, if prefer or for added variety.
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Units: US | Metric
- 2 1/2 cups elbow macaroni
- 2 tablespoons butter or 2 tablespoons margarine
- 2 cups chopped onions
- 1 teaspoon minced garlic
- 1/2 lb mushroom, sliced
- 2 cups shredded green cabbage
- 1 teaspoon salt
- 1/4 teaspoon caraway seed
- 1 bunch fresh spinach or 1 (10 ounce) bag fresh spinach, coarsely chopped and tough stems removed
- 1 (16 ounce) container cottage cheese
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- 1/2 teaspoon fresh ground pepper
- 1 1/3 cups shredded cheddar cheese, divided
- 1Heat oven to 350 degrees.
- 2Grease a 13x9-inch baking dish.
- 3Cook macaroni according to package directions until barely tender.
- 4Rinse under cold water; drain and transfer to large bowl.
- 5Mel butter in large skillet over medium-high heat.
- 6Add onions and cook stirring occasionally for 5 minutes.
- 7Stir in garlic, mushrooms, cabbage, salt and caraway seeds.
- 8Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.
- 9Combine vegetable mixture and spinach with cooked pasta in bowl.
- 10Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.
- 11Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.
- 12Bake 20-25 minutes, until heated through.
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Nutritional Facts for Russian Style Macaroni Casserole
Serving Size: 1 (328 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 432.1
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 10.2 g
- Cholesterol 48.7 mg
- Sodium 955.1 mg
- Total Carbohydrate 45.4 g
- Dietary Fiber 4.4 g
- Sugars 5.1 g
- Protein 25.8 g