Noodle Cheese and Vegetable Casserole
INGREDIENTS:
1 1/2 c Onion,diced 1/2 ts Thyme
1 1/2 c Celery,diced 1/2 ts Sage
3 tb Salad oil 1/2 ts Salt,seasoned
1/3 c Flour,whole wheat 1/4 ts Pepper,seasoned
3 c Veggie broth 1/4 ts Mustard,dry
1 Potato,medium,peeled/grated 2 c Soy beans,cooked
1/2 lb Mushrooms,fresh,sliced 3 c Noodles,whole wheat cooked
1 Tomato,peeled/chopped 3 Tomatoes,medium-size,sliced
1/2 ts Rosemary 1/3 c Parsley,minced
1 1/2 c Onion,diced 1/2 ts Thyme
1 1/2 c Celery,diced 1/2 ts Sage
3 tb Salad oil 1/2 ts Salt,seasoned
1/3 c Flour,whole wheat 1/4 ts Pepper,seasoned
3 c Veggie broth 1/4 ts Mustard,dry
1 Potato,medium,peeled/grated 2 c Soy beans,cooked
1/2 lb Mushrooms,fresh,sliced 3 c Noodles,whole wheat cooked
1 Tomato,peeled/chopped 3 Tomatoes,medium-size,sliced
1/2 ts Rosemary 1/3 c 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.~