Tofu Noodle Poppy Seed Casserole

1 (8-ounce) package Medium-size egg noodles, Uncooked
1/2 cup Chopped onion
1/4 cup Chopped green pepper
1/4 cup Butter or margarine, melted
3 Tbsp All-purpose flour
3 cup Milk
1/4 cup Grated Parmesan cheese
1 Tbsp Poppy seeds
1 tsp Salt
1/8 tsp Red pepper
3 cup Diced cooked tofu
1 (4-ounce) jar diced
Pimiento, drained
2 Tbsp Grated Parmesan cheese

Cook noodles according to package directions. Drain
well, and set aside. Saute 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 vegetarian.)

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.

Cruise - Yummy!
Best Prices on Poppy Seed
http://www.poppyseed.org

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