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Tofu-Noodle-Poppy Seed Casserole

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Ingredients Edit

Directions Edit

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, ¼ cup Parmesan cheese, poppy seeds, salt, red pepper, and tofu; add pimento, 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 minutes. bake, covered, at 350 °F for 45 minutes. uncover, and sprinkle with 2 tablespoons Cheese. Bake, uncovered, an additional 10 minutes. 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

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