Title: Vegetable Bean and Noodle Casserole
Categories: Casserole Vegetable
Yield: 8 Servings
| 1 1/2 | c | Onion,diced |
| 1 1/2 | c | Celery,diced |
| 3 | tb | Salad oil |
| 1/3 | c | Flour,whole wheat |
| 3 | c | Veggie broth |
| 1 | | Potato,medium,peeled/grated |
| 1/2 | lb | Mushrooms,fresh,sliced |
| 1 | | Tomato,peeled/chopped |
| 1/2 | ts | Rosemary |
| 1/2 | ts | Thyme |
| 1/2 | ts | Sage |
| 1/2 | ts | Salt,seasoned |
| 1/4 | ts | Pepper,seasoned |
| 1/4 | ts | Mustard,dry |
| 2 | c | Soy beans,cooked |
| 3 | c | Noodles,whole wheat cooked |
| 3 | | Tomatoes,medium-size,sliced |
| 1/3 | c | Parsley,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.~