Instructions: Preheat the oven to 350 degrees.

Bring water to a boil in a large pot. Add the noodles and cook until just tender, according to package directions.

In the meantime, heat the margarine or oil in a medium-sized saucepan. Add the celery dice and saute over medium heat for 3 to 4 minutes. Add the mushrooms and continue to saute until the mushrooms are wilted.

Pour 1 1/2 cups of the soy or rice milk into the saucepan and bring to a simmer. Combine the remaining milk with the flour in a small bowl and stir until the flour is smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer gently until the sauce has thickened, then remove from the heat.

When the noodles are done, drain them, then return them to the pot. Pour in the sauce, then add the baked tofu and scallions and season to taste with salt and pepper. Transfer the mixture to an oiled, large shallow casserole dish. Top generously with wheat germ. Bake for 30 to 35 minutes, or until the top is golden brown and beginning to get crusty. Allow to cool for 5 minutes, then cut into squares to serve.

This recipe yields 6 to 8 servings.

Description: "A vegan version of an old-fashioned casserole."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.