Jarlsberg Tempeh Casserole Recipes

JARLSBERG TEMPEH CASSEROLE

Steps:

• Note: Use egg noodles if not vegan and use your favorite vegan cheese.
• Preheat oven to 375°F; 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.

JARLSBERG SPREAD

Steps:

• In a medium bowl, stir together cheese, mayonnaise, onion, and parsley. Season with salt and pepper.
• Garnish with more parsley, and serve with crackers, if desired.

SCALLOPED POTATOES JARLSBERG

Steps:

• In saucepan, cook leeks in 1/4 cup butter until tender.
• Stir in flour, salt and pepper.
• Gradually stir in milk.
• Cook, stirring constantly, until thickened.
• In 2-quart buttered baking dish, layer half of the potatoes, half of the leek sauce and half of the cheese.
• Repeat layers.
• Bake, covered, at 375°F for 45 minutes.
• Uncover.
• Blend bread crumbs and 1/4 cup melted butter.
• Sprinkle around edge of casserole.
• Bake 15 minutes longer.