Bean And Noodle Casserole Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
• Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
• Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
• Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups. , Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the noodles according to package directions.
• Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
• When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
• Bake in preheated oven for 30 minutes.