A recipe for Tofu-Noodle-Poppy Seed Casserole (Lacto). Follow the simple recipe instructions for Tofu-Noodle-Poppy Seed Casserole (Lacto) shared by other home cooking experts.
Ingredients
1 (8-ounce) package Medium-size egg noodles, uncooked1/2 c. Chopped onion
1/4 c. Chopped green pepper
1/4 c. Butter or margarine, melted
3 Tbs. All-purpose flour
3 c. Milk
1/4 c. Grated Parmesan cheese
1 Tbs. Poppy seeds
1 Tsp. Salt
1/8 Tsp. Red pepper
3 c. Diced cooked tofu
1 (4-ounce) jar diced Pimiento, drained
2 Tbs. Grated Parmesan cheese
Directions
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 Tbs. 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. (Iam a vegetarian.) 2. It does not have to refrigerate, but the tastes do mingle better if it
does. 3. I usually sprinkle more than 2 Tbs. of cheese on top.
Southern Living 1990 Annual Recipes, P. 239 From: David Weislogel. rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith using MMCONV.
