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Continental Veal Casserole

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  Veal 1 1⁄2 Pound
  Beef 3⁄4 Pound
  Bread crumbs 1 Cup (16 tbs) (2 Slices)
  Eggs 2 , beaten
  Salt 1 Teaspoon
  Ground mace 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Whole white onions 2 Pound (Drained)
  Canned chicken gravy 21 Ounce
  Uncooked rice 1 Cup (16 tbs)
  Frozen peas 10 Ounce
  Dairy sour cream 8 Ounce
  Toasted silvered almonds 1⁄2 Cup (8 tbs)

1 Mix veal, beef, bread crumbs, eggs, salt, mace, and pepper lightly with a fork in large bowl; shape into 48 small balls.
2 Layer meat balls and drained onions in a 16-cup casserole (or use 2 eight-cup ones); pour chicken gravy over; cover.
3 Bake in moderate oven (375°) 1 hour and 15 minutes, or until mixture is bubbling in center and meat is done.
4 While casserole bakes, cook rice, following label directions; drain; place frozen peas on top of rice in saucepan.
5 Measure out 1/2 cup peas for Step 7; stir re-maining peas and sour cream into rice, then stir all into casserole.
6 Bake, uncovered, 30 minutes longer, or until bubbly-hot.
7 Cook the saved 1/2 cup peas in small amount boiling salted water in small saucepan just until tender; drain; sprinkle over bubbling casserole; top with a ring of toasted slivered almonds.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 379 Calories from Fat 169

% Daily Value*

Total Fat 19 g29%

Saturated Fat 6.9 g34.5%

Trans Fat 0 g

Cholesterol 108.6 mg36.2%

Sodium 596.4 mg24.9%

Total Carbohydrates 29 g9.8%

Dietary Fiber 3.5 g14.1%

Sugars 5.8 g

Protein 23 g47%

Vitamin A 12.8% Vitamin C 16.8%

Calcium 9.2% Iron 12.2%

*Based on a 2000 Calorie diet

Continental Veal Casserole Recipe