Mushroom-Noodle Casserole
Yield
servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta, fettuccine
wheat, water, boiling |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
medium, chopped |
|
| 2 ½ | cups |
mushrooms
sliced |
|
| 1 | teaspoon |
thyme
|
*
|
| 2 | cups |
tofu
mashed |
|
| 1 | x |
liquid egg substitute
to replace one egg |
* |
| 2 | tablespoons |
organic shoyu
or tamari |
|
| 1 | cup |
green peas
fresh or , optional |
|
| ½ | cup |
bread crumbs, whole wheat
|
|
| 2 | teaspoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta, fettuccine
wheat, water, boiling |
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
medium, chopped |
|
| 591 | ml |
mushrooms
sliced |
|
| 5 | ml |
thyme
|
*
|
| 473 | ml |
tofu
mashed |
|
| 1 | x |
liquid egg substitute
to replace one egg |
* |
| 3E+1 | ml |
organic shoyu
or tamari |
|
| 237 | ml |
green peas
fresh or , optional |
|
| 118 | ml |
bread crumbs, whole wheat
|
|
| 1E+1 | ml |
vegetable oil
|
|
Directions
Cook pasta in boiling water until done (al dente),then drain.
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.
- 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.
- 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.
- Bake at 350℉ (180℃) for 20 minutes. Serve with a steamed vegetable and a raw salad.
