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.
I use one pound of tofu cut into 1 inch squares instead of turkey. (I am a vegitarian.)
It does not have to refrigerate, but the tastes do mingle better if it does.
I usually sprinkle more than 2 tablespoons of cheese on top.
Southern Living 1990 Annual Recipes, P. 239