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    Vegetable Bean And Noodle Casserole


    Source of Recipe


    Internet

    List of Ingredients




    1 1/2 cup onion,diced
    1 1/2 cup celery,diced
    3 tablespoon salad oil
    1/3 cup flour,whole wheat
    3 cup veggie broth
    1 potato,medium,peeled/grated
    1/2 lb mushrooms,fresh,sliced
    1 tomato,peeled/chopped
    1/2 teaspoon rosemary
    1/2 teaspoon thyme
    1/2 teaspoon sage
    1/2 teaspoon salt,seasoned
    1/4 teaspoon pepper,seasoned
    1/4 teaspoon mustard,dry
    2 cup soy beans,cooked
    3 cup noodles,whole wheat cooked
    3 tomatoes,medium-size,sliced
    1/3 cup parsley,minced

    Recipe



    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.~

    Yield: 8 servings

 

 

 

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