Creamy Noodle and Vegetable Bake

Preheat oven to 350 degrees F. Lightly oil a 13 x 9 inch baking pan and set aside. Cook the noodles in a pot of boiling salted water, about 10 minutes. Drain, return to pot, and set aside.

In a large skillet, heat 1 T. oil over medium heat. Add the onion, carrots, and celery. Cover and cook until softened, about 5 minutes. Uncover and stir in the mushrooms and cook about 4 minutes. Remove from heat and stir in the green beans, cannellini beans, and peas. Add the vegetable mixture to the noodles and set aside.

In a medium saucepan, melt the butter over medium heat and quickly whisk in the flour. Slowly whisk in the broth. Add the parsley, thyme, 1/2 tsp. of the paprika, marjoram, rice milk and sherry. Season with salt and pepper to taste and cook, stirring, until thickened, about 3 minutes.

Add the sauce to the noodle-vegetable mixture and stir gently to combine. Transfer the mixture to the prepared baking pan, spreading evenly. Cover and bake for 30 minutes.

In a small bowl, combine the breadcrumbs with the remaining 1 T. oil, the remaining 1/2 tsp. paprika, and salt and pepper to taste. Remove the pan from the oven, uncover, and sprinkle with the breadcrumb mixture. Return to the oven and bake, uncovered, until the crumbs are browned, about 10 minutes. Serve hot.