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Suggest a better descriptionPreheat oven to 375 degrees In large pot, stir instant potatoes into boiling water. Add butter, sour cream, salt and pepper, set aside. In a large skillet, cook beef and onion until meat is brown. Drain. Stir in vegetables and 1/4 cup water. Cook, covered, until tender. Stir in cheddar cheese soup, Worcestershire sauce, thyme and pepper to taste. Pour mixture into 1 1/2 quart casserole. Drop instant potato mixture in mounds on casserole. Sprinkle with paprika. Bake uncovered until hot. Approximately 20 minutes. Per serving (excluding unknown items): 1789 Calories; 156g Fat (79% calories from fat); 80g Protein; 13g Carbohydrate; 468mg Cholesterol; 539 mg Sodium By Patty
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Serving Size: 1 Serving (1720g) | ||
Recipe Makes: 1 | ||
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Calories: 3522 | ||
Calories from Fat: 2541 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 282.3g | 376 % | |
Saturated Fat 119.7g | 599 % | |
Monounsaturated Fat 92.9g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 827.5mg | 255 % | |
Sodium 3268.9mg | 113 % | |
Potassium 3481.1mg | 92 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 15.3g | 61 % | |
Sugars, other 59.7g | ||
Protein 168.4g | 241 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3522
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