TUNA-NOODLE CASSEROLE

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" TUNA " -NOODLE CASSEROLE

 

12-ounce package yolk-free medium-width egg noodles

1 tablespoon soy margarine or canola oil

3 medium celery stalks, diced

1 cup sliced mushrooms

2 cups soy milk

1/4 cup unbleached white flour

8-ounce package baked tofu, finely diced

2 to 3 scallions, sliced

Salt and freshly ground pepper to taste

Wheat germ for topping

Preheat the oven to 350 degrees.

 

Bring water to a boil in a large pot. Add the noodles and cook until

just tender, about 9 to 11 minutes, or according to package directions.

In the meantime, heat the margarine or oil in a medium-sized saucepan.

Add the celery dice and saute over medium heat for 3 to 4 minutes. Add

the mushrooms and continue to saute until the mushrooms are wilted.

Pour 1 1/2 cups of the soy milk into the saucepan and bring to a

simmer. Combine the remaining soy milk with the flour in a small bowl

and stir until the flour is smoothly dissolved. Slowly pour into the

saucepan, stirring constantly. Simmer gently until the sauce has

thickened, then remove from the heat.

When the noodles are done, drain them, then return them to the pot.

Pour in the sauce, then add the baked tofu and scallions and season to

taste with salt and pepper. Transfer the mixture to an oiled, large

shallow casserole dish. Top generously with wheat germ. Bake for 30 to

35 minutes, or until the top is golden brown and beginning to get

crusty. Allow to cool for 5 minutes, then cut into squares to serve.

Makes 4 to 6 servings.