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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