Search
by Ingredient

Hoosier Supper

StarStarStarStarHalf star

Submitted by kathleen

Hoosier Supper recipe

YIELD

4 servings

PREP

45 min

COOK

15 min

READY

60 min

Ingredients

1 453.6
POUND G GROUND BEEF
ground
½ 118
½ 118
CUP ML CELERY
chopped
1 1
CLOVES CLOVES GARLIC
peeled and minced
2 473
CUPS ML EGGPLANT
diced *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
1 237
CUP ML RICE
uncooked
1 1
ENVELOPE ENVELOPE ONION SOUP MIX *
½ 2.5
TEASPOON ML OREGANO
6 173.4
OUNCES ML/G TOMATO PASTE
3 7.1E+2
CUPS ML WATER
¼ 59
CUP ML OLIVES
ripe *
1 237
CUP ML BREAD CRUMBS
½ 118
2 3E+1
TABLESPOONS ML MARGARINE
melted

Directions

Brown the beef; drain excess fat.

Add green pepper, celery and garlic.

Sauté until tender.

Stir in salt and pepper, eggplant (my favorite), parsley, rice, oregano, soup mix, tomato paste and water.

Bring to a boil; cover and simmer for 20 minutes.

Pour into greased casserole or baking pan.

Sprinkle with mixed bread crumbs, Parmesan cheese and margarine.

Top with ripe olives.

Bake at 450℉ (230℃) for 15 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 449g (15.8 oz)
Amount per Serving
Calories 703 38% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 626mg 26%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 17%
Sugars g
Protein 83g
Vitamin A 25% Vitamin C 23%
Calcium 27% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe