Guest guest Posted December 15, 2000 Report Share Posted December 15, 2000 * 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 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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