Vegetable Bean & Noodle Casserole

• 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

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.

onions, celery, salad oil, flour, vegetable broth, potato, mushroom, tomatoes, rosemary, thyme, sage, salt, pepper, soybeans, noodles, tomatoes, parsley

Taken from www.food.com/recipe/vegetable-bean-noodle-casserole-23213 (may not work)