Vegetable Bean Noodle Bake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
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From Lan Ngo At Madison Middle School. Ingredients:
3 cups cooked whole wheat noodles (6 oz. uncooked) |
2 cups cooked soybeans (1 cup uncooked) |
1 onion |
1/2 head celery |
2 carrots |
1 potato |
2 ears fresh corn |
4 tomatoes |
4 tablespoons oil |
5 tablespoons whole wheat flour |
3 cups soybean stock |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon mustard powder |
1/2 teaspoon sage |
2 teaspoons basil |
1/3 cup minced parsley |
Directions:
1. Cook soybeans early in the day. Cook noodles and drain. Prepare all vegetables: dice celery and onion, grate carrots and potato, remove corn from cobs, chop one tomato and slice remaining three. Saute onions and celery in oil until soft. Stir in flour and cook several minutes, stirring over medium heat. Slowly add soybean stock, stirring constantly. Keep heat low. Add carrots, potato, corn, chopped tomato and seasonings. Bring to a boil to thicken, stirring all the while, and remove from heat. Preheat oven to 350*. In a greased 9 x 13 baking dish, alternate layers of beans and noodles, pouring some of the vegetable gravy over each layer. Liquid should come almost to the top of the mixture. Arrange tomato slices over top of casserole and sprinkle with parsley. Bake for 40 minutes.
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