| 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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