Tofu-noodle-poppy seed casserole (lacto)

1 servings

Quantity Ingredient
1 \N (8-ounce) package
\N \N Medium-size egg noodles,
\N \N Uncooked
½ cup Chopped onion
¼ cup Chopped green pepper
¼ cup Butter or margarine, melted
3 tablespoons All-purpose flour
3 cups Milk
¼ cup Grated Parmesan cheese
1 tablespoon Poppy seeds
1 teaspoon Salt
⅛ teaspoon Red pepper
3 cups Diced cooked tofu
1 \N (4-ounce) jar diced
\N \N Pimiento, drained
2 tablespoons Grated Parmesan cheese

Cook noodles according to package directions. Drain well, and set aside. Sauti onion and green pepper in butter in a Dutch oven until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, ¼ cup Parmesan cheese, poppy seeds, salt, red pepper, and tofu; add pimiento, and stir gently. Spoon mixture into a lightly greased 12- x 8- x 2-inch baking dish. Cover and chill 8 hours. To bake, remove from refrigerator, and let stand at room temperature 30 min. Bake, covered, at 350 for 45 min. Uncover, and sprinkle with 2 tablespoons cheese. Bake, uncovered, an additional 10 min. or until thoroughly heated.

1. I use one pound of tofu cut into 1 inch squares instead of turkey.

(I am a vegitarian.)

2. It does not have to refrigerate, but the tastes do mingle better if it does.

3. I usually sprinkle more than 2 tablespoons of cheese on top.

Southern Living 1990 Annual Recipes, P. 239 From: DWEISLOGEL@... (David Weislogel). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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