Vegetable Bean & Noodle Casserole

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 cups onions, diced
• 1 1⁄2 cups celery, diced
• 3  tablespoons  salad oil
• 1⁄3 cup flour, whole wheat
• 3  cups vegetable broth
• 1  potato, medium,peeled,grated
• 1⁄2 lb mushroom, fresh,sliced
• 1  tomatoes, peeled,chopped
• 1⁄2 teaspoon rosemary
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon mustard, dry
• 2  cups soybeans, cooked
• 3  cups  noodles, whole wheat,cooked
• 3  tomatoes, medium-size,sliced
• 1⁄3 cup parsley, minced

Directions

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 12 x 8 x 2 inch baking dish; pour some of the vegetable gravy over each layer.
7. (Gravy should come almost to top of mixture).
8. Arrange tomato slices over top; sprinkle with parsley.
9. Bake in preheated 350 degree oven fo 40 minutes.