Tofu-noodle-poppy seed casserole (lacto)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (8-ounce) package | |
| Medium-size egg noodles, | ||
| 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 | (4-ounce) jar diced | |
| Pimiento, drained | ||
| 2 | tablespoons | Grated Parmesan cheese |
Directions
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.