TOFU-NOODLE-POPPY SEED CASSEROLE (LACTO)

Servings: 1
Ingredients:

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 T  All-purpose flour
3 c  Milk
1/4 c  Grated Parmesan cheese
1 T  Poppy seeds
1 t  Salt
1/8 t  Red pepper
3 c  Diced cooked tofu
1    (4-ounce) jar diced
Pimiento, drained
2 T  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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