Tofu-noodle-poppy seed casserole (lacto) Recipe

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Tofu-noodle-poppy seed casserole (lacto)

Artist:	_	Yield:	1
Categories:	Casseroles, Entrees, Lacto, Pastas & Noodles, Vegetarian	Rating:	0
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Ingredients:

1		(8-ounce) package
		Medium-size egg noodles
		Uncooked
1/2	cup	Chopped onion
1/4	cup	Chopped green pepper
1/4	cup	Butter or margarine, melted
3	tbsp	All-purpose flour
3	cup	Milk
1/4	cup	Grated Parmesan cheese
1	tbsp	Poppy seeds
1	tbsp	Salt
1/8	tbsp	Red pepper
3	cup	Diced cooked tofu
1		(4-ounce) jar diced
		Pimiento, drained
2	tbsp	Grated Parmesan cheese

Procedures:

1	Cook noodles according to package directions.
2	Drain well, and set aside.
3	Sauti onion and green pepper in butter in a dutch oven until tender; add flour, stirring until smooth.
4	Cook 1 minute, stirring constantly.
5	Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
6	Stir in noodles, ?cup parmesan cheese, poppy seeds, salt, red pepper, and tofu; add pimiento, and stir gently.
7	Spoon mixture into a lightly greased 12- x 8- x 2-inch baking dish.
8	Cover and chill 8 hours.
9	To bake, remove from refrigerator, and let stand at room temperature 30 min. bake, covered, at 350°F for 45 min. uncover, and sprinkle with 2 tablespoons cheese.
10	Bake, uncovered, an additional 10 min. or until thoroughly heated.
11	I use one pound of tofu cut into 1 inch squares instead of turkey.
12	(i am a vegitarian).
13	It does not have to refrigerate, but the tastes do mingle better if it does.
14	I usually sprinkle more than 2 tablespoons of cheese on top.
15	Southern living 1990 annual recipes, p.
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