Vegetable Bean and Noodle Casserole

• 1 1/2 cups onions diced
• 1 1/2 cups celery diced
• 3 tablespoons vegetable oil
• 13 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
• 13 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.

onions, celery, vegetable oil, flour, vegetable stock, potatoes, mushrooms, tomatoes, rosemary, thyme, sage, salt, black pepper, prepared mustard, soybeans, noodles, tomatoes, parsley

Taken from recipeland.com/recipe/v/vegetable-bean-noodle-casserole-42153 (may not work)