Soybean Vegetable Casserole
By BobLongo
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Ingredients
- 6 ounces dried soybeans (about 1 cup)
- 4 cups water
- 1 teaspoon salt
- 1 can (16 ounces) whole kernel corn, drained
- 2 tablespoons flour
- 1 teaspoon sugar
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1 can (16 ounces) whole tomatoes, drained (reserve 1/2 cup liquid)
- 1/2 small green pepper, chopped (about 3/4 cup)
- 1 cup soft bread crumbs
- 1 cup shredded Cheddar cheese (about
- 4 ounces)
Details
Preparation
Step 1
Heat soybeans and water to boiling in Dutch oven; boil 2 minutes. Remove from heat. Cover and let stand 1 hour.
Add salt to soybeans. Heat to boiling; reduce heat. Simmer uncovered until soybeans are tender, 2 to 3 hours; drain.
Heat oven to 375 layer soybeans and corn in ungreased 1½-quart casserole. Add flour, sugar, Italian seasoning and pepper to reserved tomato liquid. Shake in covered container; stir into tomatoes. Add green pepper. Pour on soybeans and corn. Top with bread crumbs and cheese. Bake uncovered 40 minutes. 6 SERVINGS.
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