Macaroni Casserole
This is a hearty dish, a "comfort food" the whole family will like.
1 cup chopped onion
1/4 cup chopped celery
1 can (10-3/4 oz) Healthy Request Cream of Mushroom soup (Campbell's®)
1/4 cup soy or dairy milk cheese, grated
1 Tbs dried parsley
1/4 tsp pepper
1 can (15 oz) soybeans, rinsed, drained & ground
2 cups dry macaroni, cooked
4 oz Cheddar-style soy
Preheat the oven to 350°.
Saute onion and celery in a nonstick pan (add a little water if needed to prevent sticking). Add soup, soy milk, 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° 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, 4.7 g fiber, 465 mg sodium, 4 mg cholesterol
Exchanges: 3 starch, 2 medium-fat meat
Green Chili Mac Add 1 can (4 oz) mild chopped green chilies to the casserole when you stir in the soybeans. Substitute jalalpeño soy cheese for the Cheddar-style soy cheese.