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| Porcupine Casserole |
| Number of Servings |
6 |
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Serving Size |
3 meatballs |
| Preparation Time |
25 minutes |
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Cooking Time |
50 minutes |
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| Quantities |
Ingredients |
| 1 pound | ground beef |
| 1/2 cup | rice, uncooked |
| 1/2 cup | onion, diced |
| 1/2 stalk | celery, diced |
| 1 | green pepper, diced |
| 1 | egg |
| 1 tablespoon | Worchestire sauce |
| 1/4 teaspoon | garlic powder |
| 2 teaspoon | black pepper |
| 1 can | tomato soup |
| 1 1/2 soup cans | water |
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| Equipment |
Instructions |
- sharp knife
- cutting board
- mixing bowl
- measuring cup
- measuring spoon
- mixing spoon
- frying pan
- can opener
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- Combine ground beef, uncooked rice, onions, celery, green pepper, egg, Worchestire sauce, garlic powder, pepper in the mixing bowl. Mix well.
- Form 18, 1 1/2 inch meatballs.
- Mix tomato soup and water together in frying pan and bring to a boil.
- Place meatballs into the tomato liquid.
- Bring to a boil. Then cook on low heat for about 30 minutes. Serve hot. Refrigerate leftovers.
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| NOTES: The nutritional analysis was based on using medium fat ground beef. The calories and fat would be lower if lean ground beef was used. |
| Nutrition Information |
| Calories |
320 |
| Total Fat |
16g |
| Saturated Fat |
6g |
| Protein |
21g |
| Carbohydrates |
22g |
| Fiber |
1g |
| Sugar |
5g |
| Vitamin A |
8% |
| Vitamin C |
80% |
| Calcium |
2% |
| Iron |
15% |
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