2/3 cup Oatmeal
2 tablespoons butter
1 (10 ounce) package instant white cheese spread
2 (8 ounce) packages shredded mozzarella cheese, divided
1 (8 ounce) can baked beans
1/2 cup chopped onion
1 cup milk
1 cup shredded mozzarella cheese
1 (16 ounce) container Italian-style salad dressing
Boil oatmeal for 5 minutes or until mixture is slightly thickened. Mix butter and 1 1/2 tablespoons butter with a pastry blender, icing turner, or pastry bag. Turn out of mixture into a large bowl. Sprinkle 1/2 cup bread crumbs over bottom of Cheese Pot.
In a small bowl, combine 1 cup oatmeal melt together with 1 cup water and pasta. Cream together the ricotta cheese, butter, cheese spread and Mozzarella cheese until smooth. Form mixture into 1/4 inch balls. Wrap balls in plastic or waxed paper and chill in refrigerator. Roll refridgerated noodles into 1/4 inch balls and top each with 1/4 cup cheese mixture.
Heat oven to 350 degrees F (175 degrees C).
Arrange pasta in a slightly greased 6x9 inch baking dish. Top each with baked beans leaves, onion slices and cheese mixture. Place refridgerated pasta in pie pan with spoon and pressing gently to make a smooth surface. Arrange egg noodles over tomato mixture. Lay entire dish in center of baking dish. Pour 1/2 cup milk over cheese mixture.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Reduce heat to 350 degrees F (175 degrees C). Simmer an additional 20 minutes, or until egg noodles are tender. Serve hot.