Try this Tofu-Noodle-Poppy Seed Casserole (Lacto) recipe, or contribute your own.

Still searching for what to cook ?

Name: Tofu-Noodle-Poppy Seed Casserole (Lacto)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Salt; 1/8 ts Cayenne pepper; Pimiento, drained; Uncooked; 1 tb Poppy seeds; 1/4 c Grated Parmesan cheese; 2 tb Grated Parmesan cheese; 3 c milk; 1/2 c Onions chopped; 1/4 c Green Pepper Chopped; 1/4 c Butter or margarine, melted; 3 tb All-purpose flour; 1 (8-ounce) package; Medium-size egg noodles,; 3 c Diced cooked tofu; 1 (4-ounce) jar diced

Find the most delicious recipes here

INGREDIENTS

1 ts Salt
1/8 ts Cayenne pepper
Pimiento, drained
Uncooked
1 tb Poppy seeds
1/4 c Grated Parmesan cheese
2 tb Grated Parmesan cheese
3 c milk
1/2 c Onions ; chopped
1/4 c Green Pepper ; Chopped
1/4 c Butter or margarine, melted
3 tb All-purpose flour
1 (8-ounce) package
Medium-size egg noodles,
3 c Diced cooked tofu
1 (4-ounce) jar diced

INSTRUCTIONS

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. 1. I use one pound of tofu cut into 1 inch squares instead of turkey. (I am a vegitarian.) 2. It does not have to refrigerate, but the tastes do mingle better if it does. 3. I usually sprinkle more than 2 tablespoons of cheese on top. Southern Living 1990 Annual Recipes, P. 239 From: DWEISLOGEL@csi.compuserve.com (David Weislogel). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

NOTES

Alert editor

Tofu-Noodle-Poppy Seed Casserole (Lacto)

1 ts Salt
1/8 ts Cayenne pepper
 Pimiento, drained
 Uncooked
1 tb Poppy seeds
1/4 c Grated Parmesan cheese
2 tb Grated Parmesan cheese
3 c milk
1/2 c Onions chopped
1/4 c Green Pepper Chopped
1/4 c Butter or margarine, melted
3 tb All-purpose flour
1 (8-ounce) package
 Medium-size egg noodles,
3 c Diced cooked tofu
1 (4-ounce) jar diced

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.    1. I use one pound of tofu cut into 1 inch squares instead of turkey.  (I  am a vegitarian.)    2. It does not have to refrigerate, but the tastes do mingle better if it  does.    3. I usually sprinkle more than 2 tablespoons of cheese on top.    Southern Living 1990 Annual Recipes, P. 239    From: DWEISLOGEL@csi.compuserve.com (David Weislogel).  rfvc Digest V94  Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (396g)
Recipe Makes: 1 Servings

Calories: 760
Calories from Fat: 533 (70%)

Amt Per Serving		% DV

	Total Fat 59.2g	79 %
	Saturated Fat 35.2g	176 %
	Monounsaturated Fat 15.1g
	Polyunsanturated Fat 4.8g
Cholesterol 153.2mg		47 %
Sodium 674.4mg		23 %
Potassium 633.4mg		17 %
Total Carbohydrate 41.6g		12 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 35.9g
Protein 19.4g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 760

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe