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Vegetable Bean And Noodle Casserole

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Vegetarian Casseroles, Vegetarian 8 Servings

INGREDIENTS

1 1/2 c Onion, diced
1 1/2 c Celery, diced
3 T Salad oil
1/3 c Flour, whole wheat
3 c Veggie broth
1 Potato, mediumpeeled/grated
1/2 lb Mushrooms, freshsliced
1 Tomato, peeled/chopped
1/2 t Rosemary
1/2 t Thyme
1/2 t Sage
1/2 t Salt, seasoned
1/4 t Pepper, seasoned
1/4 t Mustard, dry
2 c Soy beans, cooked
3 c Noodles, whole wheat cooked
3 Tomatoes, medium-sizesliced
1/3 c Parsley, minced

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 146
Calories From Fat: 72
Total Fat: 8.3g
Cholesterol: 0mg
Sodium: 221.3mg
Potassium: 368.3mg
Carbohydrates: 12.8g
Fiber: 3.1g
Sugar: 1.7g
Protein: 6.7g


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