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Steak and Navy Bean Casserole Recipe
|Round steak||2 Pound, cut in 1 inch cubes|
|Shortening/Salad oil||2 Tablespoon|
|Cooked navy beans||2 Cup (32 tbs) (But Still Firm)|
|Tomatoes||1 Pound (1 Can)|
|Onions||2 Cup (32 tbs), sliced|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
Calories 524 Calories from Fat 168
% Daily Value*
Total Fat 19 g29%
Saturated Fat 6.5 g32.6%
Trans Fat 0.7 g
Cholesterol 62.8 mg
Sodium 188.8 mg7.9%
Total Carbohydrates 47 g15.7%
Dietary Fiber 10.8 g43.1%
Sugars 22.3 g
Protein 42 g83.7%
Vitamin A 12.6% Vitamin C 22.6%
Calcium 10% Iron 20.4%
*Based on a 2000 Calorie diet
Add beans, tomatoes, and salt and pepper to taste.
Cover and simmer for 10 minutes.
Spoon half of this mixture into a 2-quart casserole.
Spread onions over the bean mixture, then sprinkle with half the brown sugar.
Add remaining half of bean mixture, sprinkle with remaining sugar.
Lay strips of bacon over the top.
Bake, uncovered, in a moderately slow oven (325°) for about 1 hour.
Makes 6 servings.