1 pkg (8-oz) elbow macaroni, cooked according to pkg directions, drained
3 tbsp butter
6 tbsp flour
2 cups tomatoes
1 tsp salt
1 onion, finely chopped
1 egg, beaten
1 1/2 cups creamed cottage cheese
1/4 tsp fresh ground black pepper
1/4 cup crushed corn flake cereal
2 tbsp melted butter
Preheat oven to 350 degrees.
Butter casserole dish.
Melt the3 tablespoons of butter in a saucepan. When completely melted, blend in the flour and cook over low heat, stirring constantly until lightly browned. Remove from the heat; add the tomatoes, salt, onion, egg, cottage cheese, and black pepper. Mix well then pour the mixture over the cooked and drained macaroni. Stir slightly to distribute evenly. Pour the mixture into the prepared casserole dish. Sprinkle the corn flake crumbs over all and drizzle with the butter. Bake at 350 degrees for about 45 minutes or until bubbly and heated through.
6 tbsp flour
2 cups tomatoes
1 tsp salt
1 onion, finely chopped
1 egg, beaten
1 1/2 cups creamed cottage cheese
1/4 tsp fresh ground black pepper
1/4 cup crushed corn flake cereal
2 tbsp melted butter
Preheat oven to 350 degrees.
Butter casserole dish.
Melt the3 tablespoons of butter in a saucepan. When completely melted, blend in the flour and cook over low heat, stirring constantly until lightly browned. Remove from the heat; add the tomatoes, salt, onion, egg, cottage cheese, and black pepper. Mix well then pour the mixture over the cooked and drained macaroni. Stir slightly to distribute evenly. Pour the mixture into the prepared casserole dish. Sprinkle the corn flake crumbs over all and drizzle with the butter. Bake at 350 degrees for about 45 minutes or until bubbly and heated through.
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