Soybeanricecheese Casserole Recipes

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.

Steps:

• In 4-quart saucepan or Dutch oven, heat soybeans and enough water just to cover beans to boiling. Boil uncovered 2 minutes; remove from heat. Cover; let stand 1 hour. Drain.
• Stir in 2 cups water. Heat to boiling; reduce heat to medium-low. Cover; cook 2 hours to 2 hours 30 minutes or until soybeans are tender (do not boil or beans will fall apart). Drain.
• Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Add onion, bell pepper and garlic; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in broth, oregano, red pepper and bay leaves. Heat to boiling. Stir in rice; reduce heat. Cover; simmer 15 to 20 minutes or until liquid is absorbed.
• Stir in soybeans and tomatoes. Cook, stirring occasionally, until thoroughly heated and liquid is absorbed. Remove bay leaves.

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.

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.

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.