| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Indian | *new, Casserole, Pasta, Soy product | 6 | Servings |
INGREDIENTS
| 1 | c | Chopped onion |
| 1/4 | c | Chopped celery |
| 10 3/4 | oz | Lowfat cream of mushroom |
| soup OR canned Healthy | ||
| Request Cream of Mushroom | ||
| soup | ||
| 1/4 | c | Soy milk OR dairy milk |
| 1 | T | Dried parsley |
| 1/4 | t | Pepper |
| 15 | oz | Cooked soybeans, rinsed and |
| drained and ground or | ||
| pureed | ||
| 2 | c | Dry macaroni, cooked |
| 4 | oz | Nonfat Cheddar, grated OR |
| 1-cup grated | ||
| Cheddar-style | ||
| soy cheese |
INSTRUCTIONS
Preheat the oven to 350F / 175C. Saute onion and celery in a non-stick pan (add a little water if needed to prevent sticking). Add soup, soymilk, parsley and pepper. Mix well. Stir in ground soybeans, cooked macaroni and half the soy cheese. Place in a lightly oiled 2-quart casserole dish and top with remaining cheese. Bake at 350F for about 20 minutes, until cheese is melted and casserole is bubbly. (Yield: 6 servings. Serving size: 1 cup. PER SERVING: 372 calories, 12 g total fat (2.0 g sat fat), 23 g pro, 45 g carb, 465 mg sodium, 4 mg cholesterol. ) VARIATION - Green Chili Mac: Add 1 can (4 ounce) mild chopped green chilies to the casserole when you stir in the soybeans. Substitute jalapeno soy cheese for the Cheddar-style soy cheese. Soyfoods USA; Vol. 3, No. 1; February 16, 1998. Soyfoods USA. NOTICE! Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Board <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html> Supplied by info@soyfoods.com on Feb 16, 1998, converted by MC_Buster. Recipe by: SoyFoods Newsletter Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21, 1998
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