6 oz whole wheat fettucini
1 ; water; boiling
1 tbsp oil
1 medium onion, chopped
2 1/2 cup mushrooms, sliced
1 tsp thyme
2 cup tofu, mashed
1 egg replacer to equal 1 egg
2 tbsp shoyu or tamari
1 cup peas, fresh or frozen (opt)
1/2 cup whole wheat bread crumbs
2 tsp oil
A Recipe for
Mushroom-Noodle Casserole
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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This Recipe for Mushroom-Noodle Casserole is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Mushroom-Noodle Casserole from the recipe cookbook of Recipes-to-go (Meal)
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
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1. Cook pasta in boiling water till done (al dente),then drain.
2. Heat the oil in a skillet. Saute the onion for a couple of
minutes, then add the mushrooms and thyme.
Cook for a few minutes more.
3. Place the tofu cottage cheese, egg replacer, and shoyu or tamari
in a blender or food processor. Soft tofu is best to use. If your
tofu is firm, add 2-4 tbsp water to the mixture in the blender or
food processor. Blend until smooth and creamy.
4. Mix together the cooked and drained pasta, the sauteed
vegetables, the tofu mixture, and the peas.
Place in an oiled baking dish. Top with the bread crumbs and drizzle
with the 2 tsp oil.
5. Bake at 350 degrees for 20 minutes.
Serve with a steamed vegetable and a raw salad.
From DEEANNE's recipe files
Serves: 4
Mushroom-Noodle Casserole Recipe brought to you by Recipes To-Go