| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Indian |
Pasta, Casserole, Soy product, *new |
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 |
tb |
Dried parsley |
| 1/4 |
ts |
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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