|1 cup||Chopped onion|
|¼ cup||Chopped celery|
|10¾ ounce||Lowfat cream of mushroom soup OR canned Healthy Request Cream of Mushroom soup|
|¼ cup||Soy milk OR dairy milk|
|1 tablespoon||Dried parsley|
|15 ounces||Cooked soybeans; rinsed and drained and ground or pureed|
|2 cups||Dry macaroni; cooked|
|4 ounces||Nonfat Cheddar; grated OR 1-cup grated Cheddar-style soy cheese|
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
Supplied by info@... on Feb 16, 1998, converted by MC_Buster.
Recipe by: SoyFoods Newsletter
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 21, 1998
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