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.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
