“I received this recipe from a parish volunteer in North Augusta, South Carolina about 30 years ago. It is simple and tasty. I haven’t made it in years but recently tried it again. The pan size is important in keeping it together and not running. I hope you enjoy it.”
Cook noodles in boiling salted water; rinse and drain. Combine tomato sauce, cottage or Ricotta cheese, basil, salt, and onion; blend well. Arrange alternate layers of noodles, American cheese, and sauce in a 2 1/2 quart casserole dish. Top with grated Parmesan and bread crumbs (mixed). Bake at 350 degrees for 25 minutes or until hot.
Made by Karen McEvoy who noted: “I didn’t have the right size pan so it came out a little soupy, but the flavor was good and it was easy to make.”