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Pennsylvania Knockbockle

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Ingredients
  Mushroom stems 1 Can (10 oz)
  Green pepper 1 Large, cut into strips
  Onions 2 Large, sliced
  Butter 2 Tablespoon
  Canned mixed vegetables 1 Pound
  Spaghetti sauce 16 Ounce (With Mushrooms)
  Canned luncheon meat 12 Ounce, cut into pieces
Directions

Drain mushrooms.
Saute green pepper, onions and mushrooms in butter in large skillet until tender.
Combine remaining ingredients with 1/4 cup water; bring to a boil.
Place in 2-quart casserole.
Bake at 425 degrees until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Party, Healthy

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Your rating: None
4.103125
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1720 Calories from Fat 770

% Daily Value*

Total Fat 86 g133%

Saturated Fat 29.4 g147.1%

Trans Fat 0 g

Cholesterol 329.8 mg109.9%

Sodium 5197.7 mg216.6%

Total Carbohydrates 149 g49.6%

Dietary Fiber 40.7 g162.8%

Sugars 56.5 g

Protein 98 g196.1%

Vitamin A 1140.8% Vitamin C 362.1%

Calcium 38.2% Iron 76%

*Based on a 2000 Calorie diet

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Pennsylvania Knockbockle Recipe