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PASTA: Mom's Tuna-Noodle Casserole

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* Exported from MasterCook *

 

Mom's " Tuna " -Noodle Casserole

 

Recipe By : Pasta East to West, by Nava Atlas, page 114

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces medium-wide egg noodles

preferably yolk-free

1 tablespoon canola oil

3 medium stalk celery -- diced

1 cup sliced white or crimini mushrooms

2 cups soymilk

1/4 cup unbleached white flour

8 ounces packaged baked marinated tofu -- finely diced

2 scallions -- sliced, up to 3

Salt and freshly ground black pepper

Wheat germ -- for topping

 

6 to 8 servings

 

This vegan version of an old-fashioned family favorite takes it from the

1950s into the millennium. Pack a leftover portion of this casserole as

part of a brown-bag lunch or picnic-it's just as tasty at room

temperature. Baked marinated tofu does a fine job standing in for tuna.

 

Preheat the oven to 350 degrees.

 

Cook the noodles in plenty of rapidly simmering water until al dente, then

drain.

 

Meanwhile, heat the oil in a medium saucepan. Add the celery and saute

over medium heat for 3 to 4 minutes. Add the mushrooms and continue to

saute until they are wilted, about 5 minutes more.

 

Pour 1 1/2 cups of the soymilk into the saucepan, and bring to a

simmer. Combine the remaining soymilk 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.

 

In a large mixing bowl, combine the noodles, celery-mushroom mixture,

sauce, tofu, and scallions. Mix gently but thoroughly. Season to taste

with salt and pepper, and toss again.

 

Transfer the mixture to an oiled, large shallow casserole dish. Sprinkle

generously with wheat germ. Bake until the top is golden brown and

beginning to get crusty, about 35 minutes. Allow to cool for 5 minutes,

then cut into squares to serve.

 

Calories: 145, Carbohydrate: 17 g, Total Fat: 5 g, Protein: 7 g,

Cholesterol: 15 g, Sodium: 27 mg

 

 

 

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