Entries from June 2009 ↓

Cheddar Soybean Bake

cheddarsoyI was talking with my brother on the phone the other day and he was reminiscing about a side dish my mother used to make that we loved as kids. It was basically a casserole made up of tater-tots, mayonnaise and cheese and it was all kinds of brown and bubbly goodness. Now that he has been diagnosed with Diabetes those kind of carbs are off the menu so he has adapted it to use high protein soybeans instead. It sounded intriguing, so I took his idea and ran with it adding some sausage and eggs for a complete one dish meal.

Preheat the oven to 375 degrees. Lightly grease a 9 x 9 glass baking dish or any medium sized casserole. Layer the following in the bottom:

  • 1 can organic soy beans drained but not rinsed
  • 1/4 onion, diced
  • 2 pre -cooked chicken sausages, 1/4 in slices – mixed into beans

In a bowl combine:

  • 2 eggs, beaten
  • 1-2 Tbsp Mayonnaise
  • 1-2 Tbsp Sour Cream
  • 1 tsp garlic (or whatever herb/seasoning you like)
  • 1/2 cup shredded cheddar or other real cheese
  • salt and pepper

Pour mixture evenly over ingredients in the baking dish and top with an additional 1/4 cup of shredded cheese pushing it down into the mixture a bit.

Bake for 25-30 minutes or until a skewer inserted in the center comes out clean and top is golden brown and bubbly.

I used eggs and sour cream instead of the larger amount of mayo originally called for because I was scraping the bottom of the jar, but I think the eggs especially added a nice heft to the dish and maybe even upped the nutrition a bit. The end result was a bit watery in the bottom and next time I will drain the beans much more thoroughly before adding to the pan.

Although it could never be the same as the tater tot version this is a really tasty dish in its own right and one I know we’ll be making again – especially since its so adaptable, fast and easy. If you try it and create your own variation please put it in the comments and let me know how it comes out.