Vegetable Bean & Noodle Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Ingredients:
1 1/2 cups onions, diced |
1 1/2 cups celery, diced |
3 tablespoons salad oil |
1/3 cup flour, whole wheat |
3 cups vegetable broth |
1 potato, medium,peeled,grated |
1/2 lb mushroom, fresh,sliced |
1 tomato, peeled,chopped |
1/2 teaspoon rosemary |
1/2 teaspoon thyme |
1/2 teaspoon sage |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon mustard, dry |
2 cups soybeans, cooked |
3 cups noodles, whole wheat,cooked |
3 tomatoes, medium-size,sliced |
1/3 cup parsley, minced |
Directions:
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 12 x 8 x 2 inch baking dish; pour some of the vegetable gravy over each layer.
7. (Gravy should come almost to top of mixture).
8. Arrange tomato slices over top; sprinkle with parsley.
9. Bake in preheated 350 degree oven fo 40 minutes.
|
|