Jarlsberg Tempeh Casserole

---

A tempeh instead of a tuna casserole. use good quality cornflakes. A ken charney recipe.

---

Steps

---

Preheat oven to 375f.

---

Pam a 2 to 3-quart casserole.

---

Split tempeh horizontally then cut crosswise in half to make 4 squares.

---

In large deep skillet heat over over med high until hot.

---

Add tempeh and fry , turn once.

---

It should be lightly brown on both sides about 2 to 3 minutes.

---

Drain on paper and sprinkle with the salt.

---

As soon as you can handle it cut into 1 / 2-inch cubes.

---

Add onion to oil and cook over medium stirring a few times until lightly browned about 5 to 7 minutes.

---

Add pepper and cook until it softens about 3 more minutes.

---

Add flour and cook stirring constantly for 1 minute.

---

Whisk in soy milk and bring to a boil stirring frequently until sauce thickens.

---

Reduce heat and simmer for 3 minutes then stir in worcestershire sauce.

---

Remove from heat and stir in cheese until melted and smooth.

---

Add noodles and peas.

---

Season to taste.

---

Transfer to baking dish.

---

Sprinkle cornflakes on top and bake for 25 to 30 minutes or until lightly brown and crispy on top.

---

Ingredients

---

vegetable oil cooking spray, tempeh, canola oil, salt, onion, red pepper, unbleached all-purpose flour, plain soymilk, vegetarian worcestershire sauce, jarlsberg cheese, cooked noodles, frozen peas, fresh ground pepper, corn flakes