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Vegetable Bean & Noodle Casserole

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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.

 

 

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