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| 1 Tasse | onion chopped |
| 1/4 Tasse | celery chopped |
| 10 3/4 x ca. 30 g | Lowfat cream of mushroom soup Or canned Healthy Request Cream of Mushroom soup |
| 1/4 Tasse | Soy milk Or dairy milk |
| 1 Esslöffel | parsley dried |
| 1/4 Teelöffel | pepper |
| 15 x ca. 30 g | Cooked soybeans; rinsed and drained and ground or pureed |
| 2 Tasse | Dry macaroni; cooked |
| 4 x ca. 30 g | Nonfat Cheddar; grated Or 1-cup grated Cheddar-style soy cheese |
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Preheat the oven to 350F / 175 °C. 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.
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>
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