1 lb. elbow macaroni
2 tbsp. salt
4-6 quarts boiling water
1 c. chopped onion
1/4 c. butter
2 c. sour cream
1 c. cottage cheese, sm. curd
1/4 c. chopped parsley
1 tsp. salt
1/2 lb. grated sharp cheddar cheese

Add macaroni and salt to rapidly boiling water. Cook, uncovered, stirring occasionally, until tender; drain. Saute onion in butter until tender. Combine macaroni, sour cream, cottage cheese, onion, parsley and 1 teaspoon salt; mix well. Pour into greased 3 or 4 quart casserole and sprinkle with grated cheese. Bake 30 minutes at 350 degrees. Serves 8.