Vegetable Bean And Noodle Casserole
Ingredients
1 1/2 C.(s) onion, diced
1 1/2 C.(s) celery, diced
3 Tbsp. salad oil
1/3 C.(s) flour, whole wheat
3 C.(s) veggie broth
1 potato, medium, peeled/grated
1/2 pound 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 C.(s) soy beans, cooked
3 C.(s) noodles, whole wheat cooked
3 tomatoes, medium size, sliced
1/3 C.(s) parsley, minced
Cooking Instructions
1. Sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)