Crazy layered noodle casserole

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Title: Crazy Layered Noodles

Categories: Mcdougall, Main dish, Vegetarian

Yield: 10 servings

 

-formatted by S.Grabowski

2 c Milk (soy, rice,etc)

3 c Vegetable stock

1 c gf flour blend

2 tb gf Soy sauce

1 tb Tarragon

2 ts Dill weed

1 ts Thyme

1/4 c Wine or grape juice

1 md Dash of pepper

1 c Each of 3 kinds of GF noodles (ie corn, rice and quinoa)

4 md Onions

3 Zucchini, sliced

2 ts Tarragon leaves

1 Dash of white pepper

 

In a large saucepan, heat milk and water. Very slowly stir in the

whole wheat flour, a small amount at a time. Stir constantly with a

wire whisk until thickened. Add soy sauce, tarragon, dill, thyme,

pepper(white), and wine (or juice). Mix well. Remove from heat and

set aside. Cook up each of 3 different kinds of noodles separately-be

careful not to overcook. Drain well and set aside. Saute the onions

in 1/2 cup water for 5 minutes. Add zucchini, tarragon leaves and

fresh ground black pepper. Cook and stir until zucchini is tender,

about 10 minutes. Remove from heat. To assemble, take a large

casserole dish and spread a small amount of sauce on the bottom.

Spread one kind of noodle over the sauce. Spread zucchini-onion

mixture over that. Repeat, ending with a layer of sauce. Cover and

bake at 350F for 45 minutes. Let rest 15 minutes before serving.

HELPFUL HINTS:In order to make sure you have enough sauce for all the

layers, divide the sauce in 4 equal parts before starting to assemble

the casserole. Some good choices for noodles are: whole wheat elbows,

spinach elbows, corn shells, corn ribbons, flat noodles or broken

spagetti pieces. It makes a large amount and takes time to prepare.

For variation, layer tomato slices over each of the zucchini layers.

From the Mcdougal Health Supporting CookBook Vol.1