Recipe for Vegetable Bean & Noodle Casserole


1 1/2 cup onion,diced
1 1/2 cup celery,diced
3 tablespoon salad oil
1/3 cup flour,whole wheat
3 cup veggie broth
1 potato,medium,peeled/grated
1/2 lb mushrooms,fresh,sliced
1 tomato,peeled/chopped
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt,seasoned
1/4 teaspoon pepper,seasoned
1/4 teaspoon mustard,dry
2 cup soy beans,cooked
3 cup noodles,whole wheat cooked
3 tomatoes,medium-size,sliced
1/3 cup 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.~

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