VEGETABLE NOODLE BAKE

[Guest guest]

This is very good and the kids will love it.

Katie

 

 

VEGETABLE NOODLE BAKE

 

3 cups water

1 package (10 oz) frozen black eyed peas

1-1 ½ cups vegetable broth

cooking spray

¼ cup olive oil

1 medium onion, chopped

3 ribs celery, chopped

2 grated carrots

1 potato, grated with skin on

1 cup frozen corn, thawed

4 chopped tomatoes

¼ tsp cayenne pepper

1 tsp chili powder

½ tsp dry mustard

1 tbs chopped fresh sage or ½ tsp ground sage

2 tbs chopped fresh basil or 2 tsp dry basil

5 tbs all-purpose flour

salt to taste

12 oz whole wheat noodles, cooked according to package directions

2 oz finely grated extra sharp cheddar cheese

½ cup chopped fresh parsley

1 large ripe tomato, sliced

freshly ground black pepper

 

In a medium saucepan, bring the water to a boil. Add black-eyed

peas, return to a boil, reduce heat, cover and simmer until tender,

about 30 minutes. Drain, saving cooking liquid. Add stock to make

3 cups liquid.

 

Preheat over to 350*. Spray a 10x15 inch baking dish with no stick

cooking spray.

In a large heavy pot or Dutch over, heat the olive oil.

Sauté the onion until translucent. Add celery, carrots, potato,

corn, chopped tomatoes, cayenne pepper, chili powder, dry mustard,

sage and basil. Cook until the vegetables are tender crisp.

Sprinkle with flour. Blend in the 3 cups reserves liquid and stock,

heating and stirring to form thick gravy. Salt to taste.

Place half the noodles in the bottom of the baking dish. Top with

half the gravy. Add remaining noodles and top with remaining

gravy. Bake for 40 minutes. To serve top with grated cheese,

sliced tomato, parsley and pepper