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Macaroni Casserole
A hearty casserole made with soymilk, soybeans and soy cheese.

1 cup chopped onion
¼ cup chopped celery
1 can (10-3/4 ounce) low fat cream of mushroom soup
¼ cup soymilk
1 tablespoon dried parsley
¼ tsp pepper
1 can (15 ounce) soybeans, rinsed, drained and ground
2 cups dry macaroni, cooked
4 ounces Cheddar-style soy cheese, grated
directions
Sauté the onion and celery in a non-stick pan until soft. Add the soup, soymilk, parsley and pepper. Mix well, then stir in the soybeans, macaroni and half of the soy cheese. Pour into a lightly greased casserole dish and top with the remaining cheese. Bake at 350 degrees F for 20 minutes, or until cheese is melted and bubbly.