Serves: 4
Total Calories: 316
1. Heat oven to 375°. Grease 3-quart casserole. Crumble beef in bottom of casserole. Sprinkle with half of the salt and pepper.
2. Layer potatoes, carrots, onion and celery on beef. Sprinkle with remaining salt and pepper. Spread soup over top.
3. Cover and bake about 1 hour or until beef is brown and vegetables are tender.
TO MAKE AHEAD: Cover baked casserole with aluminum foil. Freeze no longer than 2 months. About 1 hour before serving, heat oven to 375°. Bake in covered pan 45 minutes. Uncover and bake 15 to 20 minutes longer or until hot.
Pat Y. shares her Recipe "I found that sometimes only stubbornness and sheer will are what allow you to eat. However, the right recipes- like this easy dinner, help as well."
A NOTE from DR. GHOSH
Because of the high iron content, this recipe is a good choice for cancer patients with neutropenia, a time when white blood cell count is low and risk of infection is high. Just omit the pepper.
NUTRITION FACTS: High in potassium, iron and vitamin A excellent source of fiber
1 Serving: Calories 405 (Calories from Fat 190) Fat 21g (Saturated 8g) Cholesterol 70mg Sodium 1240mg Potassium 980mg Carbohydrate 33g (Dietary Fiber 5g) Protein 26g % DAILY VALUE: Vitamin A 100% Vitamin C 16% Calcium 6% Iron 20% Folic Acid 10% Magnesium 14% DIET EXCHANGES: 1 1/2 Starch, 2 Medium-Fat Meat, 2 Vegetable
Helpful For These Side Effects: (m), (c)
From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Layered Beef and Vegetable Dinner recipe is from the Betty Crocker's Living With Cancer Cookbook Cookbook. Download this Cookbook today.
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