Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
1/2 lb. wide lasagne noodles
1 tsp salt
1 (10 1/2 oz. can) condensed mushroom soup
1/2 lb cottage cheese
1/4 tsp pepper
1/2 lb. sliced Swiss cheese
1/2 cp buttered crumbs
1 1/2 tbsp grated Parmesan cheese
1 - Cook noodles in 3 quarts rapidly boiling water, with 1 tsp salt added, about 15 minutes or until tender..
2 - Drain.
3 - Start oven at moderate (375 degrees F.).
4 - Butter 2-quart casserole.
5 - Mox soup with cottage cheese and seasonings.
6 - Make layers of noodles, Swiss cheese, and soup mixture in prepared casserole.
7 - Sprinkle crumbs on top.
8 - Scatter Parmesan cheese generously over crumbs.
9 - If soup-cheese mixture is too dry, Pour small amount of milk over filled casserole.
10 - Bake 20 minutes or until bubbly and brown.
Makes 4 to 6 servings.