Mushroom-noodle casserole

4 servings

Ingredients

Quantity Ingredient
6 ounces Whole wheat fettucini
;water; boiling
1 tablespoon Oil
1 medium Onion; chopped
2½ cup Mushrooms; sliced
1 teaspoon Thyme
2 cups Tofu; mashed
Egg replacer to equal 1 egg
2 tablespoons Shoyu or tamari
1 cup Peas, fresh or frozen (opt)
½ cup Whole wheat bread crumbs
2 teaspoons Oil

Directions

1. Cook pasta in boiling water till done (al dente),then drain.

2. Heat the oil in a skillet. Saute the onion for a couple of minutes, then add the mushrooms and thyme.

Cook for a few minutes more.

3. Place the tofu cottage cheese, egg replacer, and shoyu or tamari in a blender or food processor. Soft tofu is best to use. If your tofu is firm, add 2-4 tbsp water to the mixture in the blender or food processor. Blend until smooth and creamy.

4. Mix together the cooked and drained pasta, the sauteed vegetables, the tofu mixture, and the peas.

Place in an oiled baking dish. Top with the bread crumbs and drizzle with the 2 tsp oil.

5. Bake at 350 degrees for 20 minutes.

Serve with a steamed vegetable and a raw salad.

From DEEANNE's recipe files

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