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Vegetable Bean And Noodle Casserole

Vegetable Bean and Noodle Casserole recipe image
This International main features Onion, diced, Celery, diced, Salad oil. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 823.5
Dietary: Vegan
Description
This satisfying main dish features layers of whole wheat noodles and soybeans topped with a rich vegetable gravy made with mushrooms, potatoes, and fresh herbs. Baked until golden and bubbly, it offers a comforting, home-style meal perfect for weeknights or family gatherings. The combination of earthy beans, tender vegetables, and aromatic spices creates a deeply flavorful experience.
Ingredients
  • 1 1/2 cup Onion,diced
  • 1 1/2 cup Celery,diced
  • 3 tablespoon Salad oil
  • 1/3 cup Flour,whole wheat
  • 3 cup 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 cup Soy beans,cooked
  • 3 cup Noodles,whole wheat cooked
  • 3 Tomatoes,medium-size,sliced
  • 1/3 cup Parsley,minced
Directions
  1. 1
    Saute onion and celery in oil in a large Dutch oven until soft.~ 2.
  2. 2
    Stir in flour; cook several minutes, stirring over medium heat.~ 3.
  3. 3
    Reduce heat; slowly add soy bean stock, stirring constantly.~ 4.
  4. 4
    Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to
  5. 5
    boil to
  6. 6
    thicken , stirring constantly.~ 5.
  7. 7
    Remove from heat and set aside.~ 6.
  8. 8
    Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish;
  9. 9
    pour some of the vegetable gravy over each
  10. 10
    layer .
  11. 11
    (Gravy should come almost to top of mixture.)~ 7.
  12. 12
    Arrange tomato slices over top; sprinkle with parsley.~ 8.
  13. 13
    Bake in preheated 350'F.
  14. 14
    oven 40 minutes.~

Nutrition Facts

Servings 8

Amount Per Serving
Calories 823.5kcal
% Daily Value *
Total Fat 43.5g67%
Saturated Fat 9.8g50%
Cholesterol 709.2mg237%
Sodium 10483.0mg437%
Total Carbohydrate 66.3g23%
Dietary Fiber 7.5g30%
Sugars 10.0g
Protein 48.6g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bean, beans, beans,cooked, boiling, broth, casserole, celery,diced, cooked, flour,whole, international, main, mushrooms,fresh,sliced, mustard,dry, noodle, noodles,whole, oil, onion,diced, parsley,minced, pepper,seasoned
Read it online: https://www.chefs-mate.com/recipe/vegetable-bean-and-noodle-casserole/