Categories: Vegetables, Sept., Lacto 
      Yield: 1 servings 
  
      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 T  All-purpose flour 
      3 c  Milk 
    1/4 c  Grated Parmesan cheese 
      1 T  Poppy seeds 
      1 t  Salt 
    1/8 t  Red pepper 
      3 c  Diced cooked tofu 
      1    (4-ounce) jar diced 
           Pimiento, drained 
      2 T  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.