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Ingredientes
- 6 ounce. pkg. noodles, cooked and liquid removed
- 1 onion
- 2 carrots
- 2 ears fresh corn
- 4 tbsp. extra virgin olive oil
- 3 c. broth
- 2 teaspoon sweet basil
- 2 c. cooked soy beans
- 1/2 rib celery
- 4 tomatoes
- 5 tbsp. flour
- 1 teaspoon salt
- 1/2 teaspoon sage
- 1/3 c. chopped parsley
Direcciones
- Prepare all vegetables. Dice celery and onion; grate carrots and potato. Remove corn from cob, chop 1 tomato and slice remaining 3. Saute/fry onion and celery in oil. Stir in flour and broth, stirring constantly. Add in carrots, potato, corn, minced tomato, and seasonings. Bring to a boil to thicken, stirring constantly. Remove from heat. In greased 9 x 13 inch baking dish, alternate layers of beans and noodles, pouring some of the vegetable gravy over each layer. Arrange tomato sliced on top and sprinkle with parsley. Bake 40 min at 350 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 12 servings | |
| Calories 449 | |
| Calories from Fat 365 | 81% |
| Total Fat 41.28g | 52% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.25g | |
| Cholesterol 0mg | 0% |
| Sodium 427mg | 18% |
| Potassium 215mg | 6% |
| Total Carbs 18.9g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.18g | 1% |
| Protein 2.32g | 4% |
