Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. chopped onion | ||
| ¼ c. chopped celery | ||
| 1 (10.75 oz) Healthy Request cream of mushroom soup | ||
| ¼ c. soymilk or dairy milk | ||
| 1 tbsp. dried parsley | ||
| ¼ tsp. pepper | ||
| 1 (15 oz) can soybeans, drained, rinsed and ground | ||
| 2 c. dry macaroni, cooked | ||
| 4 oz. Cheddar-style soy cheese, grated |
Directions
- Preheat oven to 350 degrees.
- Saute onion and celery in nonstick 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. Top with remaining cheese.
- Bake at 350 degrees about 20 minutes, until cheese is melted and casserole is bubbly.
- Green Chili Mac: Add 1 (4 oz) can mild chopped green chilies to the casserole when you stir in the soybeans. Substitute jalapeno soy cheese for Cheddar-style soy cheese.
Nutrition facts
Servings
372 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 4mg
- Sodium: 465mg
- Total Carbohydrates: 45g
- Protein: 23g
Recipe Source:
Iowa Soybean Promotion Board.