Mushroom-Noodle Casserole

Directions

1. Cook pasta in boiling water until done (al dente),then drain.

2. Heat the oil in a skillet. Sauté the onion for a couple of minutes, then add the mushrooms and thyme.

Cook for a few minutes more.

1. Place the tofu cottage cheese, egg replacer, and shoyu or soft tofu is best to use.

If your tofu is firm, add 2 to 4 tbsp water to the mixture in the blender or food processor.

Blend until smooth and creamy.

1. Mix together the cooked and drained pasta, the sautéed vegetables, the tofu mixture and the peas.

Place in an oiled baking dish .

Top with the bread crumbs and drizzle with the 2 teaspoon oil.

1. Bake at 350℉ (180℃) for 20 minutes. Serve with a steamed vegetable and a raw salad.