Vegetable Bean and Noodle Casserole Recipe

Name: Vegetable Bean and Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups onions diced; 1 1/2 cups celery diced; 3 tablespoons vegetable oil; ⅓ cup flour, all-purpose; 3 cups vegetable stock; 1 each potatoes peeled, grated; 1/2 pound mushrooms sliced; 1 each tomatoes peeled, chopped; 1/2 teaspoon rosemary leaves; 1/2 teaspoon thyme; 1/2 teaspoon sage; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon prepared mustard; 2 cups soybeans (daizu) cooked; 3 cups noodles; 3 each tomatoes sliced; ⅓ cup parsley leaves minced

Servings: persons

1 1/2 cups onions diced
1 1/2 cups celery diced
3 tablespoons vegetable oil
⅓ cup flour, all-purpose
3 cups vegetable stock
1 each potatoes peeled, grated
1/2 pound mushrooms sliced
1 each tomatoes peeled, chopped
1/2 teaspoon rosemary leaves
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon prepared mustard
2 cups soybeans (daizu) cooked
3 cups noodles
3 each tomatoes sliced
⅓ cup parsley leaves 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.
7
Arrange tomato slices over top; sprinkle with parsley.
8
Bake in preheated 350F (180C).
9
oven 40 minutes.

1076

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups onions diced, 1 1/2 cups celery diced, 3 tablespoons vegetable oil, ⅓ cup flour, all-purpose, and more.

Yes, Vegetable Bean and Noodle Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Bean and Noodle Casserole

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