Vegetable bean and noodle casserole
Yield: 8 servings
Ingredients:
- 1 1/2 c Onion diced 1/2 ts Thyme
- 1 1/2 c Celery diced 1/2 ts Sage
- 3 tb Salad oil 1/2 ts Salt seasoned
- 1/3 c Flour whole wheat 1/4 ts Pepper seasoned
- 3 c Veggie broth 1/4 ts Mustard dry
- 1 Potato medium peeled/grated 2 c Soy beans cooked
- 1/2 lb Mushrooms fresh sliced 3 c Noodles whole wheat cooked
- 1 Tomato peeled/chopped 3 Tomatoes medium-size sliced
- 1/2 ts Rosemary 1/3 c Parsley
Instructions:
minced 1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock stirring constantly.~ 4. Add carrots potato mushrooms chopped tomato herbs and seasonings; bring to boil to thicken stirring constantly.~ 5. Remove from heat and set aside.~ 6. 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.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~
