Recipe Archives->Vegetarian->Tofu Noodle

Tofu Noodle Poppyseed Casserole  

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 tablespoons all-purpose flour
3 cups milk
1/4 cup grated Parmesan cheese
1 tablespoon poppy seeds
1 teaspoon salt
1/8 teaspoon red pepper
3 cups diced cooked tofu
1 (4-ounce) jar diced pimiento, drained
2 tablespoons grated Parmesan cheese

Cook noodles according to package directions.  Drain well, and set
aside.  Saute 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.

Printable version: tofu-noodle.txt.