A creamy macaroni casserole that includes onion, celery, cream of mushroom soup, soy milk, parsley, soy beans and Cheddar style soy cheese.
1 cup chopped onion
1/4 cup chopped celery
1 can (10-3/4 ounce) cream of mushroom soup
1/4 cup soy milk
1 tablespoon dried parsley
1/4 teaspoon black pepper
1 can (15 ounce) soy beans, rinsed, drained and ground
2 cups dry macaroni, cooked
4 ounces Cheddar style soy cheese, grated
Preheat the oven to 350 degrees. 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 350 degrees for about 20 minutes, until cheese is melted and casserole is bubbly.
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.
Yield: 6 servings
Calories: 372; Total Fat: 12g; Saturated fat: 2g; Protein: 23g; Carbohydrate: 45g; Sodium: 464; Cholesterol: 4mg
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Cheese gives casseroles and gratins good flavor and a crispy crust. Use soy cheese or nutritional yeast flakes available in health food stores if you are adverse to real cheese.