Ingredients
The following ingredients have 9 Servings
- 1 1-lb box macaroni pasta
- 1/2 lb. bacon (cooked and crushed)
- 1 cup reduced-fat cottage cheese
- 1 cup light sour cream
- 2 7.5-oz bags Sargento® Chef Blends 4 State Cheddar
- 1 egg (lightly beaten)
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 2 cups steamed kale (cut into small pieces (about 3 cups uncooked))
- 3 Tbsp. unsalted butter
- 2 cups crushed oyster crackers
Instruction
- Preheat oven to 350ºF. Spray a 2.5 quart casserole dish with cooking spray.
- Cook macaroni according to package directions. Drain and set aside.
- Meanwhile, cook bacon until crispy - in the oven, microwave or stove top. Drain and when cool, crush or chop into small pieces.
- Quickly steam the kale for a couple minutes, until slightly wilted and crisp-tender.
- In a large mixing bowl, combine cottage cheese, sour cream, cheddar, egg, salt, pepper, garlic powder. Pour in cooked macaroni, kale and bacon. Stir to combine.
- Pour into prepared casserole dish, smoothing top down.
- In a microwave bowl, melt the butter. Add in crushed crackers and stir. Pour oven the top of the casserole, evenly.
- Place in preheated oven for 40 minutes, or until top is golden brown and everything is heated through.
- Scoop into bowls or on plates and enjoy!