Vegetable Bean & Noodle Casserole - cooking recipe

Ingredients

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

Preparation

Saute onion and celery in oil in a large dutch oven until soft.
Stir in flour; cook several minutes, stirring over medium heat.
Reduce heat; slowly add soy bean stock, stirring constantly.
Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.
Remove from heat and set aside.
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.
(Gravy should come almost to top of mixture).
Arrange tomato slices over top; sprinkle with parsley.
Bake in preheated 350 degree oven fo 40 minutes.