Ingredients for Vegetable Bean Noodle Casserole
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 tbsp olive oil
- 1/2 cup all-purpose flour
- 3 cups vegetable broth
- 2 cups diced potatoes
- 1 cup sliced fresh mushrooms
- 1 (14.5 ounce) can undrained diced tomatoes
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp prepared mustard
- 1 (15 ounce) can soybeans, rinsed and drained
- 8 ounces egg noodles, cooked and drained
- 2 tablespoons fresh parsley, chopped
- 1 cup diced carrots
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How to Make Vegetable Bean Noodle Casserole
- Preheat oven to 350°F (175°C).
- In a large Dutch oven, sauté the chopped onion and celery in olive oil over medium heat until softened, about 5-7 minutes.
- Stir in the flour and cook for 2-3 minutes, stirring constantly, until lightly browned.
- Gradually whisk in the soy bean stock, ensuring no lumps form. Bring to a simmer, stirring constantly.
- Add the diced carrots, potatoes, mushrooms, undrained diced tomatoes, herbs, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.
- Grease a 12 x 8 x 2 inch baking dish.
- Layer half of the cooked egg noodles in the prepared baking dish.
- Top with half of the soybean mixture and half of the vegetable gravy.
- Repeat layers with remaining noodles, soybeans, and gravy.
- Arrange tomato slices over the top.
- Sprinkle with fresh parsley.
- Bake in the preheated oven for 40 minutes, or until heated through and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
23g
Fat
7g
Carbs
12g
