This comforting mid-century casserole blends classic boxed macaroni and cheese with tender zucchini and creamy cottage cheese for a quick, family-friendly dinner. Popular during the 1970s and 1980s, recipes like this brought creativity to boxed dinners, stretching meals with vegetables and pantry staples. The crispy rice topping adds nostalgic crunch, making it both a satisfying and budget-friendly supper. Perfect for busy weekends, this dish highlights the era's inventive home cooking.
Ingredients
- 1 pkg Kraft macaroni & cheese
- 1 ½ cups zucchini (quartered slices)
- 2 tbsp margarine (or butter)
- 1½ cups cottage cheese
- ½ tsp oregano
- ½ tsp salt
- ½ cup crispy rice cereal (e.g., Rice Krispies)
Instructions
Step 1: Prepare Macaroni and Cheese
- Prepare the macaroni and cheese dinner according to package directions.
Step 2: Cook the Zucchini
- Melt margarine in a skillet over medium heat.
- Sauté the quartered zucchini slices until tender (about 5–7 minutes).
Step 3: Mix Ingredients
- In a large mixing bowl, combine the prepared mac and cheese, cooked zucchini, cottage cheese, oregano, and salt.
- Stir until well mixed.
Step 4: Assemble the Casserole
- Spoon the mixture into a 1.5-quart casserole dish.
- Top evenly with crispy rice cereal.
Step 5: Bake
- Bake in a preheated oven at 375°F (190°C) for 35 minutes, until hot and bubbly.
Tips
- Swap zucchini with steamed broccoli or peas for variety.
- Use shredded cheddar instead of cottage cheese for a richer flavor.
- Add diced cooked chicken to make it a heartier main dish.
- Top with crushed crackers or breadcrumbs if you don’t have rice cereal.
Nutrition
Calories: 212kcalCarbohydrates: 20gProtein: 11gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 503mgPotassium: 215mgFiber: 0.4gSugar: 2gVitamin A: 306IUVitamin C: 6mgCalcium: 103mgIron: 1mg
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