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Peanut Casserole Recipe
|Shell macaroni||8 Ounce|
|Chopped onion||2 Cup (32 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Salad oil||2 Tablespoon|
|Ground beef||2 Pound|
|Canned cream of tomato soup||10 Ounce|
|Evaporated milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Chopped peanuts||1 Cup (16 tbs)|
Calories 576 Calories from Fat 362
% Daily Value*
Total Fat 41 g63.1%
Saturated Fat 13.6 g68.1%
Trans Fat 0.1 g
Cholesterol 83.5 mg
Sodium 665.3 mg27.7%
Total Carbohydrates 28 g9.3%
Dietary Fiber 2.8 g11.1%
Sugars 7 g
Protein 27 g53.6%
Vitamin A 7.1% Vitamin C 15.9%
Calcium 18.3% Iron 14.6%
*Based on a 2000 Calorie diet
Combine onions, green pepper, salad oil and beef in large kettle.
Cook over medium heat until beef has browned, breaking beef up with fork.
Season with salt and pepper.
Stir in soup, milk, 2/3 cup cheese and Worcestershire sauce.
Add maca- roni.
Cover; simmer for 20 minutes, stirring occa- sionally.
Turn into 2 1/2-quart greased casserole.
Sprinkle with remaining cheese and peanuts.
Bake in 350-degree oven tor 30 minutes.