BEAN AND NOODLE CASSEROLE

BEAN AND NOODLE CASSEROLE image

Yield 8-10 servings

Number Of Ingredients 18

3 Tablespoons extra virgin olive oil
1 large onion, chopped
2 large ribs celery, chopped
1/2 cup unbleached flour
1/4 cup tamari soy sauce
3 cups vegetable stock or bouillon, water, or regular-strength brewed tea (cooled)
2 cups unflavoured (plain) soy milk
2 medium carrots, grated
1 large white potato, grated
1 cup corn kernels -- fresh, frozen, or canned (well drained)
1/4 cup parsley, chopped
2 Tablespoons dill, chopped
1 Tablespoon dried basil
1 teaspoon ground or rubbed sage
1/2 teaspoon dry mustard powder
salt and ground black pepper to taste
2 cups cooked or canned cannellini beans, well drained
2 cups uncooked eggless noodles or fettuccini

Steps:

Preheat oven to 350 deg F, and lightly oil a large casserole dish. Heat the oil in a large, heavy skillet or saucepan over medium-high heat. Add the onions, salt lightly, and sauté for a minute or two. Add the celery, and continue to sauté for another five minutes or so, or until the vegetables are tender. Lower the heat to medium. Stir in the flour, and cook, stirring constantly, for about a minute, until the flour is just starting to brown. Whisk in the tamari and about 1/2 cup of the stock/water/tea, whisking until most of the flour lumps are gone. Gradually add the rest of the liquid and the milk, whisking constantly until smooth. Add the carrots, potato, corn, herbs, and seasonings. Continue to cook, stirring occasionally, until the sauce is thickened. Remove from heat. Pour one cup of the sauce into the bottom of the prepared casserole dish, spreading out evenly. In a layer on top of the sauce, spread half the uncooked noodles (if using fettuccini, break each large strand into about four pieces), half of the beans, and half of the remaining sauce. Repeat a second layer of noodles and beans, and top with the rest of the sauce. Cover and bake for one hour. Serve hot.