Russian Style Macaroni Casserole
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 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
Directions
- Heat oven to 350 degrees.
- Grease a 13x9-inch baking dish.
- Cook macaroni according to package directions until barely tender.
- Rinse under cold water; drain and transfer to large bowl.
- Mel butter in large skillet over medium-high heat.
- Add onions and cook stirring occasionally for 5 minutes.
- Stir in garlic, mushrooms, cabbage, salt and caraway seeds.
- Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.
- Combine vegetable mixture and spinach with cooked pasta in bowl.
- Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.
- Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.
- Bake 20-25 minutes, until heated through.
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