Soybean Vegetable Casserole

By BobLongo

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)

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.