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Steak & 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) (Still Firm)|
|Canned tomatoes||1 Pound (1 Can)|
|Sliced onions||2 Cup (32 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3228 Calories from Fat 1012
% Daily Value*
Total Fat 113 g174.2%
Saturated Fat 39.2 g195.9%
Trans Fat 3.9 g
Cholesterol 376.6 mg
Sodium 1737 mg72.4%
Total Carbohydrates 301 g100.3%
Dietary Fiber 66.4 g265.7%
Sugars 128.4 g
Protein 254 g507.3%
Vitamin A 63.5% Vitamin C 99.2%
Calcium 78.7% Iron 151.7%
*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 325° oven for about 1 hour.