Vegetable, Bean, and Noodle Bake Recipe


Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinHealth IndexAverage
VegetarianMain Ingredient
Interest Group


 Onion1 , chopped
 Celery head1⁄2 , chopped
 Oil1⁄4 Cup (4 tbs)
 Whole wheat flour5 Tablespoon
 Soybeans1 Cup (16 tbs), cooked, liquid drained and 3 cups reserved
 Carrots2 , chopped
 Potato1 Medium, chopped
 Corn1 Cup (16 tbs) (Fresh Or Frozen)
 Tomato1 , chopped
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Sage1⁄2 Teaspoon
 Basil2 Teaspoon
 Whole wheat noodles6 Ounce, cooked
 Tomatoes3 , sliced
 Chopped parsley1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 728 Calories from Fat 241

% Daily Value*

Total Fat 27 g42.1%

Saturated Fat 4.2 g21.1%

Trans Fat 0 g

Cholesterol 48.8 mg

Sodium 547.5 mg22.8%

Total Carbohydrates 96 g31.9%

Dietary Fiber 16.5 g65.8%

Sugars 11.5 g

Protein 30 g59.7%

Vitamin A 134% Vitamin C 61.4%

Calcium 20% Iron 57.4%

*Based on a 2000 Calorie diet


1. Preheat the oven at 350°.
2. Grease a 9 by 13-inch baking dish.

3. In a pan heat oil and saute onion and celery until soft.
4. Stir in flour and continue stirring over medium heat until bubbly.
5. Slowly add soybean liquid, stirring constantly.
6. Reduce heat to low and add next 9 ingredients.
7. Bring to a boil to thicken, stirring constantly and remove from heat.
8. In the greased baking dish alternate layers of beans and noodles, pouring some of the vegetable sauce over each layer.
9. Arrange tomato slices over top of casserole, sprinkle with parsley and dot with butter.
10. Bake in the preheated oven for about 40 minutes.

11. Serve the casserole hot straight from the oven.