Macaroni casserole (vitasoy)

Yield: 6 Servings

Measure Ingredient
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
¼ teaspoon Pepper
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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