Vegetable Bean & Noodle Casserole

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Vegetable Bean & Noodle Casserole

 

1 1/2 cups onion, diced

1 1/2 cups celery, diced

3 tablespoons salad oil

1/3 cup flour, whole wheat

3 cups veggie broth

1 potato,medium, peeled, grated

1/2 pound mushrooms, fresh, sliced

1 tomato, peeled, chopped

1/2 teaspoon rosemary

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon salt, seasoned

1/4 teaspoon pepper

1/4 teaspoon mustard, dry

2 cups soy beans, cooked

3 cups noodles, whole wheat cooked

3 tomatoes, medium-size, sliced

1/3 cup parsley, minced

 

Saute 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.

(Gravy should come almost to top of mixture.)

Arrange tomato slices over top; sprinkle with parsley.

Bake in preheated 350 degree oven 40 minutes.

Makes 8 servings.

 

 

 

 

 

 

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