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Title: Vegetable Bean and Noodle Casserole
Categories: Casserole Vegetable
Yield: 8 Servings

1 1/2cOnion,diced
1 1/2cCelery,diced
3tbSalad oil
1/3cFlour,whole wheat
3cVeggie broth
1 Potato,medium,peeled/grated
1/2lbMushrooms,fresh,sliced
1 Tomato,peeled/chopped
1/2tsRosemary
1/2tsThyme
1/2tsSage
1/2tsSalt,seasoned
1/4tsPepper,seasoned
1/4tsMustard,dry
2cSoy beans,cooked
3cNoodles,whole wheat cooked
3 Tomatoes,medium-size,sliced
1/3cParsley,minced

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.~

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