Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 tb All-purpose flour
3 c Milk
1/4 c Grated Parmesan cheese
1 tb Poppy seeds
1 ts Salt
1/8 ts Red pepper
3 c Diced cooked tofu
1 (4-ounce) jar diced
Pimiento, drained
2 tb 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.

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.

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