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Tofu Noodle Poppyseed Casserole

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 tablespoons all-purpose flour
3 cups milk
1/4 cup grated Parmesan cheese
1 tablespoon poppy seeds
1 teaspoon salt
1/8 teaspoon red pepper
3 cups diced cooked tofu
1 (4-ounce) jar diced pimiento, drained
2 tablespoons 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.


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