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Vegetable Bean & Noodle Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Vegetarian

1 1/2 cups Onion -- diced
1 1/2 cups Celery -- diced
3 tablespoons Salad oil
1/3 cup Flour -- whole wheat
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 Pepper -- seasoned
1/4 teaspoon Mustard -- dry
2 cups Soy beans -- 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.~

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