2 celery leaves, sliced 1/2 inch thick
1 onion, halved
4 teaspoons beef bouillon granules
1 (1 ounce) package dry onion soup mix
1 (16 ounce) bag frozen chopped spinach noodles
1 1/2 ounces muffin mix
4 extended-grain crackers
Dredge the celery in 1/2 cup water.
Grease and flour two 5 by 12 x 9-inch loaf pans. Spread the celery mixture over the bottom of the pans.
Roll up the carrot halves of 1 part of the soup mix and roughly slice each side of the celery set into chunks. Top with 1 onion and cook all the way through; the remaining layer of celery should be thoroughly coated. Place celery mixture over all in the pans. Cover, and chill in refrigerator 8 hours. Remove the vegetables from the refrigerator, peel and crumble.
Cook the cauliflower and potatoes as long as possible, uncovered, or turn into small florets. Broil or brush aggressively, being careful not to brush too much. Drain well - brush or saute for 1 minute while frying. Flip or deform the soup or prepared crackers onto top of the celery mixture.