Tuna Noodle Casserole

  • 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.

— Nelle Glenn

Little School House Cook Book

For years, people visited only the outside of the one-room schoolhouse on the campus of Mitchell High School in Bakersville. The Mitchell County unit of North Carolina Retired School Personnel remedied this situation in 2005 by producing the Little School House Cook Book to raise money for renovations.

Visitors today find a reproduction of the interior of the Little Poplar School, which was built around 1880. Older residents shared with organizers their recollections from the roughly 50 one-room schoolhouses that used to dot the county. They remembered benches that could be pulled closer to the potbellied stove in winter and a raised platform at the head of the classroom that also suited the preacher who delivered sermons on Sundays.

The cookbook, which includes bits of Mitchell County Schools’ history, sold out and raised more than $5,000. The book is out of print and no longer available for purchase.

Additional recipes from Little House Cook Book that appeared originally with this one:
Squash Fritters

This story was published on

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