Tofu-Noodle-Poppy Seed Casserole (Lacto)

* Exported from MasterCook *

TOFU-NOODLE-POPPY SEED CASSEROLE (LACTO)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Sept.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8-ounce) package
Medium-size egg noodles,
Uncooked
1/2 c Chopped onion
1/4 c Chopped green pepper
1/4 c Butter or margarine, melted
3 tb All-purpose flour
3 c Milk
1/4 c Grated Parmesan cheese
1 tb Poppy seeds
1 t Salt
1/8 ts Red pepper
3 c Diced cooked tofu
1 (4-ounce) jar diced
Pimiento, drained
2 tb 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, 1/4 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@csi.compuserve.com (David Weislogel).
rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted
by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.



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