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| recipe title: |
TOFU-NOODLE-POPPY SEED CASSEROLE (LACTO) |
| category: |
Vegetarian |
| keywords: |
Sept., Lacto |
| servings: |
1 servings |
| 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
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| directions: |
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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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