Vegetable bean and noodle casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Onion,diced |
| 1½ | cup | Celery,diced |
| 3 | tablespoons | Salad oil |
| ⅓ | cup | Flour,whole wheat |
| 3 | cups | Veggie broth |
| 1 | Potato,medium,peeled/grated | |
| ½ | pounds | Mushrooms,fresh,sliced |
| 1 | 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 | Tomatoes,medium-size,sliced | |
| ⅓ | cup | Parsley,minced |
Directions
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.~