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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (454g) Recipe makes 4 servings |
||
| Calories 868 | ||
| Calories from Fat 459 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.0g | 78% | |
| Saturated Fat 18.9g | 94% | |
| Monounsaturated Fat 20.3g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 171mg | 57% | |
| Sodium 5050mg | 210% | |
| Potassium 1139mg | 32% | |
| Total Carbohydrate 52.4g | 17% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 12.2g | ||
| Protein 49.1g | 98% | |
Ingredients
- 2 lbs stewing beef
- 1 (8 ounce) can cream of mushroom soup
- 1 (8 ounce) can water
- 1 (8 ounce) package dry onion soup mix
- 1 (8 ounce) package broad egg noodles
Directions
1
Put first four ingredients in 1 qt casserole.2
Cover the casserole.3
Bake at 350 for 3 hours.4
DON'T PEEK.5
Serve over cooked broad noodles.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
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