Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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6 ounces medium yolk-free noodles 1 cup cottage cheese ¾ cup yogurt 1 tablespoon flour 2 teaspoons Worcestershire sauce ¼ teaspoon salt ¹⁄₈ teaspoon pepper ¹⁄₈ teaspoon garlic, minced ½

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6 ounces medium yolk-free noodles 1 cup cottage cheese ¾ cup yogurt 1 tablespoon flour 2 teaspoons Worcestershire sauce ¼ teaspoon salt ¹⁄₈ teaspoon pepper ¹⁄₈ teaspoon garlic, minced ½

Community Cookbook Series

Tuna Noodle Casserole

This casserole recipe from Little School House Cookbook is an easy main dish for any day of the week.

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6 ounces medium yolk-free noodles
1 cup cottage cheese
¾ cup yogurt
1 tablespoon flour
2 teaspoons Worcestershire sauce
¼ teaspoon salt
¹⁄₈ teaspoon pepper
¹⁄₈ teaspoon garlic, minced
½ cup peas
¼ cup onion, chopped
1 (8-ounce) can mushroom pieces, drained
1 (12-ounce) can tuna, drained
3 tablespoons Parmesan cheese, grated

Heat oven to 350°. Spray 8-inch-square pan with cooking spray. Cook noodles according to package directions, and drain. In a large bowl, combine cottage cheese, yogurt, flour, Worcestershire sauce, salt, pepper, and garlic, and mix well. Stir in peas, onion, mushrooms, tuna, and noodles. Spoon into prepared baking pan, and sprinkle Parmesan cheese evenly over top. Bake 30 minutes.

Note: Little School House Cookbook is no longer in print.

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This story was published on Jun 27, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.