Guest guest Posted March 25, 2006 Report Share Posted March 25, 2006 Vegetable Bean & Noodle Casserole 1 1/2 cs. onion, diced 1 1/2 cs. celery, diced 3 tbsps. salad oil 1/3 c. flour, whole wheat 3 cs. veggie broth 1 potato, medium, peeled, grated 1/2 lb. mushrooms, fresh, sliced 1 tomato, peeled, chopped 1/2 tsp. rosemary 1/2 tsp. thyme 1/2 tsp. sage 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. mustard, dry 2 cs. soy beans, cooked 3 cs. noodles, whole wheat, cooked 3 tomatoes, medium-size, sliced 1/3 c. 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. Quote Link to comment Share on other sites More sharing options...
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