SOYBEAN CASSEROLE
I made this up one day while reading several cookbooks, taking some of this and some of that and a bit of trial and error. I was trying to come up with a way to get my family to eat soybeans without thinking of it as another one of my "weird health food" dishes. My family loves it.
Provided by Everblest
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Soak soybeans overnight in at least six cups of water.
- Cook soybeans in new water until tender.
- Thaw spinach in a bowl in the microwave.
- Saute onion (You could add one green pepper if you like.) Mix soybeans, crumbled bacon bits, onions and spinach together and spread in a large casserole dish.
- In a separate bowl, mix crumbled feta cheese, cottage cheese, and one egg.
- Spread cheese mixture over soybeans.
- Bake in 350 degree F oven 45 minutes until topping is brown and casserole is heated through.
- Variations: Use fresh spinach or broccoli or frozen broccoli.
- Note: You may need two eggs for binding the cheese to soybeans if feta is particularly dry.
- Sometimes I dust the top with a bit of paprika for color not for taste.
- You can use more or less bacon.
- It is just a teaser to get them to try it.
- I've made it without the bacon for a vegetarian friend of mine and she loved it.
SOYBEAN CASSEROLE
Full vegetarian meal with salad and fresh baguette. Very easy to make and the most time is taken soaking and cooking the beans. NOTE salt and oil is used during soaking of beans but drained off, so did not include in ingredients.
Provided by Shahana
Categories One Dish Meal
Time P1DT15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the beans.
- Inspect beans and discard any bad ones - wash thoroughly.
- Drain and place in large bowl.
- For every cup of dry beans add 3 cups of cold water and 1 tsp salt. Stir to dissolve salt.
- Soak overnight or at least 10 hours.
- Drain beans and place in a heavy saucepan or slow cooker on high.
- Add enough HOT fresh water to cover.
- Add 1 tsp salt and 2 Tbsp cooking oil.
- Cover, bring to a boil.
- Reduce heat and simmer on top of stove until tender (3 - 4 hours).
- Add more boiling water during cooking if necessary.
- When tender drain off liquid and place beans in large oven proof covered casserole.
- Put all remaining ingredients in casserole and stir to combine.
- Cover and bake for 1 hour at 350°F.
GREEN BEAN CASSEROLE
This easy green bean casserole has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it's ready to bake. -Anna Baker, Blaine, Washington
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13x9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top. Sprinkle with remaining onions., Bake at 350° until heated through and onions are brown and crispy, 30-35 minutes.
Nutrition Facts : Calories 163 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 485mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
SOYBEAN HAMBURGER CASSEROLE
Make and share this Soybean Hamburger Casserole recipe from Food.com.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In large heavy skillet, heat oil.
- Saute onion, celery, green pepper and ground beef.
- When meat is no longer pink, stir in all remaining ingredients except cheese.
- Simmer for a few minutes.
- Transfer to a lightly greased casserole dish.
- Bake 45 minutes.
- Sprinkle grated cheese on top and bake a little longer, until cheese is melted.
Nutrition Facts : Calories 340.3, Fat 16.3, SaturatedFat 4.4, Cholesterol 22.2, Sodium 889.7, Carbohydrate 29.8, Fiber 5.9, Sugar 5.4, Protein 21
SOYBEAN/RICE/CHEESE CASSEROLE
This recipe is a modified version of the Vericheesy Casserole found in the Original Moosewood Cookbook. I make this casserole in a double batch and freeze lunch size servings all year round. This also works well as a stuffing for a small pumpkin or squash for a vegetarian Thanksgiving main dish (Optionally add nuts to give the stuffing more crunch).
Provided by krjb1999
Categories One Dish Meal
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the brown rice first since it takes the most time (1 hour in rice steamer).
- Boil soybeans with 4 cups water for 5 minutes. Drain and set aside.
- In a large stock pan, saute onions garlic mushrooms and herbs in butter until onions are soft.
- Remove from heat, add everything except the eggs and mix well.
- Lightly beat the eggs, add to mixture, and mix well.
- Spread mixture into casserole dish.
- Bake in 350 degree oven for 40 minutes.
Nutrition Facts : Calories 308.8, Fat 15.9, SaturatedFat 7, Cholesterol 134.6, Sodium 423, Carbohydrate 20.5, Fiber 4.1, Sugar 3.7, Protein 22.5
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