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Bertha S Breakfast Casserole Recipe
|Ground beef||1 Pound|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Canned french fried onion rings||3 Ounce (1 Can)|
|Cream of mushroom soup||1 Can (10 oz)|
|Low fat plain yogurt||8 Ounce|
|Refrigerator biscuits||1 Can (10 oz)|
|Celery seed||1 Teaspoon|
Serving size: Complete recipe
Calories 3041 Calories from Fat 1802
% Daily Value*
Total Fat 201 g309.5%
Saturated Fat 69 g344.8%
Trans Fat 0 g
Cholesterol 562.4 mg
Sodium 6630 mg276.3%
Total Carbohydrates 194 g64.6%
Dietary Fiber 3.1 g12.2%
Sugars 42.3 g
Protein 124 g247.6%
Vitamin A 9.5% Vitamin C 7.1%
Calcium 78.5% Iron 103.5%
*Based on a 2000 Calorie diet
Add half of the onion rings.
Spoon into a well-greased casserole.
In a saucepan, bring undiluted mushroom soup to the boil.
Remove from heat and stir in half of the yogurt; pour over beef-mushroom mixture.
Separate biscuit into 10 sections; cut in half lengthwise.
Arrange biscuit halves, cut side down, on top of food in casserole.
Sprinkle remaining onion rings on top.
Combine the remaining yogurt, the egg, celery seed, and salt in a bowl; stir to blend.
Pour evenly over top of biscuits.
Bake at 375°F (190°C) for 25 to 30 minutes.
Rest the casserole for 5 minutes before serving.