Tofu Mushroom Casserole
This is a fabulous vegetarian dish that fill you up as it is hearty and perfect for a family dinner. For those unsure of tofu, hopefully you like mushrooms because these two ingredients pair up wonderfully and if you didn’t tell anyone, they would simply think this was a mushroom casserole. Perfect for picky eaters! This is also a perfect weeknight meal as it is super quick and easy to make.
I happen to love tofu but the rest of my family always groans when I say I’m cooking tofu for dinner….and yet they always gobble up my dishes. So, I guess it can’t be that bad after all. Anyway, this casserole is a particular family favorite as those in the house that want to, can pretend they are just eating a really awesome mushroom and cheese dish!
2 packages sliced mushrooms
1 package extra firm tofu
salt and pepper
1 can reduced fat low sodium cream of mushroom soup
1/2 cup shredded cheddar cheese
1/4 cup panko bread crumbs
In a saucepan, sauté the mushrooms in olive oil with salt and pepper until tender. Cube the tofu and add to the saucepan and cook for 10 minutes.
Put the mushroom and tofu mixture in a casserole dish and add the cream of mushroom soup (do not add water, just the condensed soup) and sprinkle with the cheese and bread crumbs.
Bake at 350°F for 15 minutes or until hot and bubbly and the cheese has melted. Serve hot.
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