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Porcupine Vegetable Bake

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Ingredients
  Ground beef 1 Pound
  Instant minced onion 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Raw rice 1⁄3 Cup (5.33 tbs)
  Tomato juice 18 Ounce (1 Can, 1 Pint 2 Ounce)
  Canned sliced carrots 1 Pound, drained (1 Can)
  Canned green lima beans 17 Ounce, drained (1 Can)
  Canned green beans 1 Pound, drained (1 Can)
Directions

Mix first 7 ingredients.
Shape in 12 balls and put in greased 3-quart casserole.
Add tomato juice, cover and bake in preheated slow oven (325°F.) 1 hour.
Uncover, add vegetables and bake 10 to 15 minutes, or until vegetables are heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2724 Calories from Fat 1121

% Daily Value*

Total Fat 125 g191.9%

Saturated Fat 44.7 g223.3%

Trans Fat 0 g

Cholesterol 320 mg106.7%

Sodium 7102.6 mg295.9%

Total Carbohydrates 257 g85.6%

Dietary Fiber 49.2 g196.8%

Sugars 23.4 g

Protein 138 g275.3%

Vitamin A 50% Vitamin C 163.1%

Calcium 32.1% Iron 95.4%

*Based on a 2000 Calorie diet

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Porcupine Vegetable Bake Recipe