Mix ground meat with the raw rice. Add onion, bell pepper, celery, onion tops and parsley. Mix the soups and season with red and black pepper. Put into a heavy casserole dish and cover with close-fitting cover in order to retain all the juice. Bake at 325 degrees for 2 hours. (Serves 4). Taken from: Tony Chacheres Cajun Country Cookbook ISBN-09604580-1-8 PAT PATE
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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 4|
|Calories from Fat: 155 (25%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 108.3mg||33 %|
|Sodium 637.9mg||22 %|
|Potassium 672.8mg||18 %|
|Total Carbohydrate 87.2g||26 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 83.2g|
|Protein 25.5g||36 %|
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Calories per serving: 610
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