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Mushroom Rice Bake

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Ingredients
  Canned pork and beans in tomato sauce 32 Ounce (2 Cans Of 16 Ounce Each)
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Dry mustard 1 Teaspoon
  Bacon slices 6 , cut in small pieces
  Catsup 1⁄2 Cup (8 tbs)
Directions

Empty one of the cans of beans into 1 1/2 quart heavy metal casserole.
Combine brown sugar and mustard; sprinkle half of mixture over beans.
Top with second can of beans; sprinkle with remaining brown sugar mixture.
Top with bacon.
Spread catsup over all.
Arrange 3 or 4 additional slices of bacon on top, if desired.
Cook, covered, over slow coals about 1 hour.
Empty one of the cans of beans into 1 1/2 quart heavy metal casserole.
Combine brown sugar and mustard; sprinkle half of mixture over beans.
Top with second can of beans; sprinkle with remaining brown sugar mixture.
Top with bacon.
Spread catsup over all.
Arrange 3 or 4 additional slices of bacon on top, if desired.
Cook, covered, over slow coals about 1 hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Interest: 
Everyday

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4.130555
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1982 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 7.2 g36.1%

Trans Fat 0 g

Cholesterol 10.3 mg3.4%

Sodium 4516.3 mg188.2%

Total Carbohydrates 396 g132.1%

Dietary Fiber 54.9 g219.4%

Sugars 249.9 g

Protein 60 g119.5%

Vitamin A 22.4% Vitamin C 30.3%

Calcium 89% Iron 137.6%

*Based on a 2000 Calorie diet

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Mushroom Rice Bake Recipe