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Name: Macaroni Casserole (Vitasoy)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 15 oz Cooked soybeans; rinsed and; 1 c Onions chopped; 2 c Dry macaroni; cooked; 10 3/4 oz Lowfat cream of mushroom; 1/4 ts Pepper; 1/4 c Celery chopped; 1/4 c Soy milk OR dairy milk; 1 tb Dried parsley; 4 oz Nonfat Cheddar; grated OR

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INGREDIENTS

15 oz Cooked soybeans; rinsed and
1 c Onions ; chopped
2 c Dry macaroni; cooked
10 3/4 oz Lowfat cream of mushroom
1/4 ts Pepper
1/4 c Celery ; chopped
1/4 c Soy milk OR dairy milk
1 tb Dried parsley
4 oz Nonfat Cheddar; grated OR

Servings

INSTRUCTIONS

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@soyfoods.com on Feb 16, 1998, Recipe by: SoyFoods Newsletter Posted to MC-Recipe Digest by KitPATh on Apr 21, 1998

NOTES

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Macaroni Casserole (Vitasoy)

15 oz Cooked soybeans; rinsed and
1 c Onions chopped
2 c Dry macaroni; cooked
10 3/4 oz Lowfat cream of mushroom
1/4 ts Pepper
1/4 c Celery chopped
1/4 c Soy milk OR dairy milk
1 tb Dried parsley
4 oz Nonfat Cheddar; grated OR

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  <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html>    Supplied by info@soyfoods.com on Feb 16, 1998,     Recipe by: SoyFoods Newsletter    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21,  1998

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Nutrition

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Serving Size: 1 Serving (169g)
Recipe Makes: 6 Servings

Calories: 11
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3mg		0 %
Potassium 49.2mg		1 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.1g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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