Vegetable Bean & Noodle Casserole

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	Vegetable Bean & Noodle Casserole

Serves: 8

   1 1/2 cups onions diced
   1 1/2 cups celery diced
   3 tablespoons salad oil
   1/3 cup whole wheat flour
   3 cups veggie broth
   1 potato medium, peeled/grated
   1/2 pound 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 black pepper seasoned
   1/4 teaspoon dry mustard
   2 cups soybeans cooked
   3 cups 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.

Vegetable Bean & Noodle Casserole is from the Cook'n Vegetarian collection. Click here to get this CD or better yet...download the recipes right now!

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