Tofu-Noodle-Poppy Seed Casserole (Lacto)
Yield
1 servingsPrep
30 minCook
90 minReady
10 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
egg noodles
medium-size , uncooked |
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
butter
melted |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | cups |
milk
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
poppy seed
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| 3 | cups |
tofu
cooked |
|
| 4 | ounces |
pimentos
drained |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
egg noodles
medium-size , uncooked |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 59 | ml |
butter
melted |
|
| 45 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
poppy seed
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
red pepper flakes
|
|
| 7.1E+2 | ml |
tofu
cooked |
|
| 115.6 | ml/g |
pimentos
drained |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
Cook noodles according to package directions.
Drain well, and set aside.
Sauté 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, ¼ 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℉ (180℃) for 45 min.
Uncover, and sprinkle with 2 tablespoons cheese.
Bake, uncovered, an additional 10 min. or until thoroughly heated.
