Vegetable Bean & Noodle Casserole
Serves:
Ingredients:
1 1/2
c
Onion,diced
3
Tomatoes,medium-size,sliced
3
c
Noodles,whole wheat cooked
2
c
Soy beans,cooked
1/4
ts
Mustard,dry
1/4
ts
Pepper,seasoned
1/2
ts
Salt,seasoned
1/2
ts
Sage
1/2
ts
Thyme
1/2
ts
Rosemary
1
Tomato,peeled/chopped
1/2
lb
Mushrooms,fresh,sliced
1
Potato,medium,peeled/grated
3
c
Veggie broth
1/3
c
Flour,whole wheat
3
tb
Salad oil
1 1/2
c
Celery,diced
1/3
c
Parsley,minced
Method:
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.
~