Macaroni Casserole


  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 1 can (10-3/4 ounce) Healthy Request Cream of Mushroom soup(Campbell’s®)
  • 1/4 cup soy milk
  • 1 Tbs dried parsley
  • 1/4 tsp pepper
  • 1 can (15 ounce) soybeans, rinsed, drained & ground
  • 2 cups dry macaroni, cooked
  • 4 ounce Cheddar-style soy cheese, grated


Preheat the oven to 350° F. 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° F 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.

Green Chili Mac: Add 1 can (4 ounce) mild chopped green chilies to the casserole when you stir in the soybeans. Substitute jalapeño soy cheese for the Cheddar-style soy cheese.

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