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Soybean Curry Casserole

Soybean Curry Casserole

I like to cook extra soybeans in the pressure cooker and freeze them in pint jars. That way, I always have the makings of a nutritious casserole like this one.

Serves 6.


  • 2 c small cauliflower florets
  • 2 c diced yellow squash
  • 2 c cooked soybeans
  • 2 c cooked rice
  • 2 c shredded Cheddar cheese
  • 1 c plain yogurt
  • 1 Tbsp curry powder
  • 1 tsp kosher salt


  1. Preheat oven to 350 degrees F and butter a 13 x 9 x 2 inch casserole dish.
  2. Place a layer of mixed cauliflower florets and diced yellow squash on the bottom.
  3. Sprinkle a layer of soybeans on top, followed by a sprinkling of the rice.
  4. Add a layer of Cheddar cheese over the rice.
  5. In a small bowl, blend the yogurt with the curry powder and kosher salt. Spread this mixture over the casserole.
  6. Cover the baking dish with foil, and bake 45 minutes. If desired, uncover it and place it under the broiler for 1-2 minutes, or until golden brown on top.
  7. Allow to stand 15 minutes before spooning it out on plates or in bowls.

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