Vegetable Bean & Noodle Casserole

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Onion - diced
1 1/2 cups	165g / 5.8oz	Celery - diced
3 tablespoons	45ml	Salad oil
1/3 cup	20g / 0.7oz	Flour - whole wheat
3 cups	711ml	Veggie broth
1		Potato - medium, peeled/grated
1/2 lb	227g / 8oz	Mushrooms - fresh, sliced
1		Tomato - peeled/chopped
1/2 teaspoon	2.5ml	Rosemary
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Sage
1/2 teaspoon	2.5ml	Salt - seasoned
1/4 teaspoon	1.3ml	Pepper - seasoned
1/4 teaspoon	1.3ml	Mustard - dry
2 cups	320g / 11oz	Soy beans - cooked
3 cups	711ml	Noodles - whole wheat cooked
3		Tomatoes - medium-size, sliced
1/3 cup	30g / 1.1oz	Parsley - minced

Recipe Instructions

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 350F oven 40 minutes.

Source:
Jean Hopkins-Mom

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