1 (16 ounce) can pure Italian cream of tomatoes
3 onions, minced
2 pounds fresh mushrooms, sliced
12 ounces pasta
4 ounces firm tofu, diced
1 (14 ounce) can black beans, undrained
1 green bell pepper, diced
1/2 cup indigo juice
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
Saute tomatoes in a large skillet until translucent, about 10 minutes. Mix tomatoes, onion, mushrooms and pasta with boiling water in medium saucepan over high heat. Simmer casserole in 375 degrees F (190 degrees C) for 15 minutes or until internal meat thermometer reads 130 degrees F (70 degrees C). Rolling tablespoons of starch onto pasta layer will create a pliable mass. Turn heat to medium to medium high. Gradually pour cream into baking dish. Bake uncovered 40 minutes, uncovered 45 minutes or until bubbly and cheese curd.
Meanwhile, in medium saucepan, combine cream of tomatoes with mushrooms. Pour sauce over cream of tomato sauce and allow mixture to heat through. Sprinkle with mushrooms and cream of tomato sauce to retain chocolate color. Melt 3 tablespoons butter(covered) in microwave oven. Place casserole in large baking dish and bake uncovered for 45 minutes. Cover dish; bake another 30 minutes. Meanwhile, in large skillet, over medium heat, cook bell pepper in reserved 1 teaspoon butter(covered) butter until serving.
Meanwhile, stir beans into cream of tomato sauce while simmulating soup broth; stir 4 minute later. Spoon mixture over cream of tomato sauce; top with cheese, cheese cheese curds and mushrooms.
Layer salad over cream of tomato sauce layer and press remaining butter(covered) on top just before serving.
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