| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Dutch | Lacto, Sept., Veg-cook | 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 | T | All-purpose flour |
| 3 | c | Milk |
| 1/4 | c | Grated Parmesan cheese |
| 1 | T | Poppy seeds |
| 1 | t | Salt |
| 1/8 | t | Red pepper |
| 3 | c | Diced cooked tofu |
| 1 | 4-ounce jar diced | |
| Pimiento, drained | ||
| 2 | T | 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. 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 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1098
Calories From Fat: 657
Total Fat: 74.6g
Cholesterol: 211.4mg
Sodium: 3220.1mg
Potassium: 1377.5mg
Carbohydrates: 66.9g
Fiber: 4.4g
Sugar: 42g
Protein: 43.5g