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Vegetable bean and noodle casserole
Artist: _ Yield: 8
Categories: Casseroles, Entrees, Pastas & Noodles, Vegetables Rating: 0
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Ingredients:
1 1/2 cupOnion, diced
1 1/2 cupCelery, diced
3 tbspSalad oil
1/3 cupFlour, whole wheat
3 cupVeggie broth
1 Potato, medium, peeled/grated
1/2 lbsMushrooms, fresh, sliced
1 Tomato, peeled/chopped
1/2 tspRosemary
1/2 tspThyme
1/2 tspSage
1/2 tspSalt, seasoned
1/4 tspPepper, seasoned
1/4 tspMustard, dry
2 cupSoy beans, cooked
3 cupNoodles, whole wheat cooked
3 Tomatoes, medium-size, sliced
1/3 cupParsley, minced
Procedures:
1Saute onion and celery in oil in a large dutch oven until soft.~ Stir in flour; cook several minutes, stirring over medium heat.~ Reduce heat; slowly add soy bean stock, stirring constantly.~ Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ Remove from heat and set aside.~ Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer.
2(gravy should come almost to top of mixture).~ Arrange tomato slices over top; sprinkle with parsley.~ Bake in preheated 350°F.
3Oven 40 minutes.~