Vegetable bean and noodle casserole

Yield: 8 servings

Measure Ingredient
1½ cup Onion,diced
1½ cup Celery,diced
3 tablespoons Salad oil
⅓ cup Flour,whole wheat
3 cups Veggie broth
1 \N Potato,medium,peeled/grated
½ pounds Mushrooms,fresh,sliced
1 \N Tomato,peeled/chopped
½ teaspoon Rosemary
½ teaspoon Thyme
½ teaspoon Sage
½ teaspoon Salt,seasoned
¼ teaspoon Pepper,seasoned
¼ teaspoon Mustard,dry
2 cups Soy beans,cooked
3 cups Noodles,whole wheat cooked
3 \N Tomatoes,medium-size,sliced
⅓ cup Parsley,minced

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4.

Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7.

Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~

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