| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Dutch | Veg-cook, Sept., Lacto | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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: [email protected] (David Weislogel). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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