Tofu-Noodle-Poppy Seed Casserole (Lacto) Recipe

Step 1

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

Things You'll Need

  • 1 (8-ounce) package
  • Medium-size egg noodles,
  • Uncooked
  • 1/2c Chopped onion
  • 1/4c Chopped green pepper
  • 1/4c Butter or margarine, melted
  • 3T All-purpose flour
  • 3c Milk
  • 1/4c Grated Parmesan cheese
  • 1T Poppy seeds
  • 1t Salt
  • 1/8t Red pepper
  • 3c Diced cooked tofu
  • 1 (4-ounce) jar diced
  • Pimiento, drained
  • 2T Grated Parmesan cheese

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