Macaroni and Cheese – Vegetable

Macaroni and Cheese – Vegetable

This is a nice dish, but not a favorite with any of the children. Oh, well.

1/2 lb. (3 cups) pasta
2 Tb. margarine or butter
1 cup chopped onion (one onion)
2 med. garlic cloves, minced
1/2 lb. sliced mushrooms, optional
4 cups shredded cabbage (1/2 head)
Other vegetables as desired (peas, carrots, etc.)
1 tsp. salt
1 tsp. caraway seeds
1 bunch fresh spinach, finely chopped
2 cups cottage cheese
1 cup buttermilk or plain yogurt
2 Tb. fresh dill (2 tsp. dry)
Black pepper to taste
2 cups packed grated cheddar
Handful of sunflower seeds, optional

Preheat oven to 350°F. Lightly grease 9x13 pan. Cook pasta until just tender. Drain. Melt butter in large, deep skillet. Add onions, and sauté 5 minutes. Add garlic, mushrooms, cabbage, salt, and caraway. Stir. Cover, and cook until cabbage is tender, about 10 minutes. Stir in spinach and remove from heat. Add to pasta and stir well. Add cottage cheese, buttermilk, dill, pepper, and cheese. Taste and adjust salt/pepper if needed. Spread into pan and sprinkle with cheddar and sunflower seeds. Bake uncovered at 350°F until heated through, 30-40 minutes.


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