Tofu-Noodle-Poppy Seed Casserole

Ingredients

 * 1 (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 tbsp all-purpose flour
 * 3 cup milk
 * 1/4 cup grated parmesan cheese
 * 1 tbsp poppy seeds
 * 1 tbsp salt
 * 1/8 tbsp red pepper
 * 3 cup diced cooked tofu
 * 1 (4-ounce) jar diced
 * pimiento, drained
 * 2 tbsp grated parmesan cheese

Directions
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, ¼ 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°F for 45 min. uncover, and sprinkle with 2 tablespoons cheese. Bake, uncovered, an additional 10 min. or until thoroughly heated. I use one pound of tofu cut into 1 inch squares instead of turkey. (i am a vegitarian). It does not have to refrigerate, but the tastes do mingle better if it does. I usually sprinkle more than 2 tablespoons of cheese on top. Southern living 1990 annual recipes, p. 239