Vegetable Bean & Noodle Casserole 1 Recipe
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Vegetable Bean & Noodle Casserole 1
1 1/2 cup Onion,diced
1 1/2 cup Celery,diced
3 tbsp 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 tsp Rosemary
1/2 tsp Thyme
1/2 tsp Sage
1/2 tsp Salt,seasoned
1/4 tsp Pepper,seasoned
1/4 tsp 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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