Lea & Perrins’ Cheese and Noodle Casserole

An easy dish to put together, good potluck potential  Note the fairly long baking time; upside is that noodles are not cooked in advance.

LEA & PERRINS CHEESE AND NOODLE CASSEROLE

1 pound cottage cheese
2 eggs, lightly beaten
1 8-ounce package egg noodles
2 16-ounce jars meatless spaghetti sauce
4 teaspoons Worcestershire sauce
¾ cup water
6 slices Mozzarella cheese

  1. Preheat oven to 350° F.

  2. Place UNCOOKED noodles in a 12x8x2-inch casserole.

  3.  In a medium-sized bowl mix together the cottage cheese and lightly beaten eggs.  Top uncooked noodles with cheese mixture.

  4. Combine the spaghetti sauce, Worcestershire sauce and the water.  Spoon sauce mixture over the uncooked noodles and cheese mixture in the casserole dish. 

  5. Cover and bake in the preheated 350° F.  oven for one hour.

  6. Uncover, top with mozzarella cheese slices.  Bake 15 minutes longer, or until cheese is well melted.

  7. Let stand 10 minutes before cutting.

 

YIELD:  Serves 6.

A recipe in our family cookbook for over thirty years.  Adapted from a little pamphlet accompanying a bottle of Lea & Perrins Worcestershire sauce.

You can find the above recipe(s) by tapping here on the Home Cookin’ index.

 

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