Tofu Noodle Poppy Seed Casserole Lacto

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 tb All-purpose flour

3 c Milk

1/4 c Grated Parmesan cheese

1 tb Poppy seeds

1 ts Salt

1/8 ts Red pepper

3 c Diced cooked tofu

1 (4-ounce) jar diced

Pimiento, drained 2 tb 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.