Featured Maple Leaf Product: Pulled Beef (26985)
Pulled Beef and Potato Casserole
Recipe Information
Yield
25
Portion Size
176 g/6.2 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Schneiders Pulled Beef | 1.75 kg | 3.9 lbs |
| Onion Soup Mix, Dry | 45 ml | 1.5 Fl oz |
| Hash Brown Potatoes, Frozen | 1.25 kg | 2.75 lbs |
| Cheddar Cheese, Low Fat, Shredded | 750 ml | 3.2 cups |
| Cream of Mushroom Soup, Low Sodium, Canned, Condensed | 1 L | 4.2 cups |
Method
- Preheat oven to 177° C (350° F).
- In large bowl, combine beef and onion soup mix. Toss to coat evenly.
- Divide beef and place into two 37.5 x 45 cm (15 x 18 inch) baking pans. Top each pan with half of potatoes.
- In medium bowl, combine cheese, soup and water. Stir. Pour half of mixture over each baking pan. Cover with foil and bake for 1 hour to 1 1/4 hour or until temperature reaches 71° C (160° F).
Suggested Accompaniments
<p>Garnish with paprika.</p><p>Serve with 3-bean salad.</p>
Nutritional Information
per 176 g/6.2 oz
| Nutrient | Quantity |
|---|---|
| Calories (31.7% from fat) | 229 kcal |
| Fat | 8.0 gm |
| Saturated Fat | 2.58 gm |
| Trans Fat | 0.142 gm |
| Cholesterol | 51 mg |
| Sodium | 573 mg |
| Carbohydrates | 14.1 gm |
| Dietary Fiber | 1.8 gm |
| Sugars | 0.3 gm |
| Protein | 24.6 gm |
| Vitamin A | 9 RE |
| Vitamin C | 2 mg |
| Calcium | 65 mg |
| Iron | 2.4 mg |
| Potassium | 200 mg |
| Phosphorous | 189 mg |