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Suggest a better descriptionPrep time: 10 minutes. Cook time: 1 hour 20 minutes. 1. Mix thoroughly 1/2 cup mushroom soup, onion soup mix, beef, crumbs and egg. In 2 quart oblong baking dish, firmly shape into 8x4" loaf. 2. Bake at 350F. 1 1/4 hours or until done. Spoon off fat; reserve 1-2 tablespoon drippings. 3. In 1 quart saucepan, combine remaining mushroom soup, water and reserved drippings. Over low heat, heat through, stirring occasionally. Serves 8. Serving Suggestion: Pictured with carrots, sliced new potatoes and parsley. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (416g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 721 | ||
Calories from Fat: 535 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.5g | 79 % | |
Saturated Fat 21.9g | 110 % | |
Monounsaturated Fat 21g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 196.5mg | 60 % | |
Sodium 331.6mg | 11 % | |
Potassium 603.9mg | 16 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.5g | ||
Protein 37.7g | 54 % | |
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: 721
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