- 1 (16 ounce) package penne pasta
- 3 tablespoons vegetable oil
- 1 (16 ounce) package firm tofu, drained and cubed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 3 tablespoons curry powder
- salt and ground black pepper to taste
- 2 (6 ounce) packages Muenster cheese, sliced
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat oil in a saucepan over medium heat. Add tofu. Cook, stirring occasionally, until all sides are browned, 5 to 7 minutes. Add cream of mushroom soup, milk, curry powder, salt, and pepper. Stir until combined. Pour into a casserole dish; mix in pasta. Cover with Muenster cheese slices.
- Bake in the preheated oven until casserole is heated through and top is bubbling, about 30 minutes.
04/12/2018
recipepes.com
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