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Butter Batter Bread Recipe
|Eggs||2 , well beaten|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Cooking oil/Salad oil||2 Tablespoon|
|Instant minced onion||1 Teaspoon|
|Biscuit mix||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
|Celery seed/Sesame seed||1 Tablespoon|
Serving size: Complete recipe
Calories 2099 Calories from Fat 1020
% Daily Value*
Total Fat 116 g178.2%
Saturated Fat 46.1 g230.4%
Trans Fat 0 g
Cholesterol 571.4 mg
Sodium 3077.3 mg128.2%
Total Carbohydrates 237 g79.1%
Dietary Fiber 12 g47.9%
Sugars 25.9 g
Protein 33 g65.1%
Vitamin A 42.5% Vitamin C 4.3%
Calcium 132.5% Iron 124.2%
*Based on a 2000 Calorie diet
Stir instant onion into biscuit mix in a bowl and make a well in the center.
Add the soup mixture and stir until just blended.
Heat butter in a heavy 8-inch skillet with heat-resistant handle.
Spoon in the batter and top with cheese and celery seed.
Bake at 400°F about 25 minutes.
Serve hot, cut in wedge-shaped pieces.