Continental Veal Casserole Recipe


MethodInterest Group


 Veal1 1⁄2 Pound
 Beef3⁄4 Pound
 Bread crumbs1 Cup (16 tbs) (2 Slices)
 Eggs2 , beaten
 Salt1 Teaspoon
 Ground mace1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Whole white onions2 Pound (Drained)
 Canned chicken gravy21 Ounce
 Uncooked rice1 Cup (16 tbs)
 Frozen peas10 Ounce
 Dairy sour cream8 Ounce
 Toasted silvered almonds1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 379 Calories from Fat 169

% Daily Value*

Total Fat 19 g29%

Saturated Fat 6.9 g34.5%

Trans Fat 0 g

Cholesterol 108.6 mg

Sodium 596.4 mg24.9%

Total Carbohydrates 29 g9.8%

Dietary Fiber 3.5 g14.1%

Sugars 5.8 g

Protein 23 g47%

Vitamin A 12.8% Vitamin C 16.8%

Calcium 9.2% Iron 12.2%

*Based on a 2000 Calorie diet


1 Mix veal, beef, bread crumbs, eggs, salt, mace, and pepper lightly with a fork in large bowl; shape into 48 small balls.
2 Layer meat balls and drained onions in a 16-cup casserole (or use 2 eight-cup ones); pour chicken gravy over; cover.
3 Bake in moderate oven (375°) 1 hour and 15 minutes, or until mixture is bubbling in center and meat is done.
4 While casserole bakes, cook rice, following label directions; drain; place frozen peas on top of rice in saucepan.
5 Measure out 1/2 cup peas for Step 7; stir re-maining peas and sour cream into rice, then stir all into casserole.
6 Bake, uncovered, 30 minutes longer, or until bubbly-hot.
7 Cook the saved 1/2 cup peas in small amount boiling salted water in small saucepan just until tender; drain; sprinkle over bubbling casserole; top with a ring of toasted slivered almonds.