Tofu-noodle-poppy Seed Casserole - Just Dutch Oven Recipes


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Tofu-noodle-poppy Seed Casserole

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


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.