Soybean Cheese Casserole Recipe
Ingredients
| 1 cup chicken bouillon | ||
| Onion | 4 Ounce, chopped | |
| 1 medium green pepper, seeded and chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| 4 canned medium tomatoes, crushed | ||
| Tomato Paste | 2 Tablespoon | |
| Basil | 1 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| 12 ounces cooked dried soybeans | ||
| Sharp cheddar cheese | 4 Ounce, grated | |
| 2 slices enriched white bread, made into crumbs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In saucepan combine bouillon, onion, green pepper, and garlic.
Cook until vegetables are tender.
Add tomatoes, tomato paste, and seasonings.
Cook until slightly thickened; add soybeans.
Transfer mixture to a 1 1/2-quart casserole.
In a small bowl, combine cheese and crumbs.
Sprinkle over tomato bean mixture.
Bake at 350°F.
for 40 minutes or until golden.
Divide evenly.
Cook until vegetables are tender.
Add tomatoes, tomato paste, and seasonings.
Cook until slightly thickened; add soybeans.
Transfer mixture to a 1 1/2-quart casserole.
In a small bowl, combine cheese and crumbs.
Sprinkle over tomato bean mixture.
Bake at 350°F.
for 40 minutes or until golden.
Divide evenly.
Chef
