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Vegetable, Bean & Noodle Casserole

Ingredients:
1-1/2 cup Onion, diced
1-1/2 cup Celery, diced
3 tbsp. Salad Oil
1/3 cup Whole Wheat Flour
3 cups Vegetable Broth
1 Potato, medium, peeled & grated
1 Tomato, peeled & chopped
1/2 Ib. Mushrooms, fresh, sliced
1/2 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Sage
1/4 tsp. Dry Mustard
2 cup Soybeans, cooked
3 cups Noodles, whole wheat cooked
3 Tomatoes, medium size, sliced
1/3 cup Parsley, minced
Salt & Pepper, to taste

Directions:
Saute onion & celery in oil in a large dutch oven until soft. Stir in flour; cook several mins., stirring over med. heat. Reduce heat; slowly add vegetable broth, stirring constantly. Add carrots, potato, mushrooms, chopped tomato, herbs & seasonings; bring to boil to thicken, stirring constantly. Remove from heat & set aside. Alternate layers of soybeans & noodles in a greased 12x8x2" baking dish; pouring some of the vegetable gravy over each layer. Arrange tomato slices over top; sprinkle with parsley. Bake in preheated 350*F oven for 40 mins.

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