Monday, March 17, 2008

Aimee’s Egg Noodle Casserole

12 ounces wide egg noodles
oil for frying
¼ cup onion, diced
2 cloves garlic, chopped
½ block tofu, mashed
1 can condensed cream soup (10 oz.)
½ can milk
1 cup cheese, shredded

2 TB parsley flakes

1 cup chopped veggies, optional
¼ cup bread crumbs to top

Preheat oven to 350. Cook noodles according to package directions.  Drain & return to pot.  Meanwhile, saute onion & garlic in oil; add to drained noodles along with remaining ingredients (except bread crumbs).  Spread in oiled 13 x 9 casserole dish & top with bread crumbs.  Bake 30 minutes.

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