Title: Tofu-Noodle-Poppy Seed Casserole (Lacto)
Categories: Vegetable Sept Lacto
Yield: 1 Servings

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.

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