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Ingredients
- 2 lb beef cubes
- Â Â salt and pepper to taste
- 1 Tbsp. chopped onion
- 2 Tbsp. oil
- 4 med potatoes thinly sliced
- 1 can cream of chicken soup (10.75 ounce.)
- 3/4 c. lowfat milk
- 3/4 c. lowfat sour cream
- 1 tsp salt
- 1/4 tsp pepper
- 2 c. shredded cheddar cheese
- 1/2 c. fine dry breadcrumbs
Directions
- Season meat with salt and pepper. In Dutch oven cook and stir meat in oil until meat is brown. Drain oil.
- Add in one c. of water and the chopped onion to the meat. Heat to boiling. Reduce heat, cover and simmer 1 1/2 hrs, adding a c. of water every 30 min.
- Pour meat mix into 9"x13" baking dish. Arrange potatoes over meat.
- Combine soup, lowfat milk, lowfat sour cream, 1 tsp. salt, 1/4 tsp. pepper. Pour over potatoes and sprinkle with cheese.
- Bake, uncovered, at 350 degrees for 1 hour. Sprinkle with bread crumbs. Bake, uncovered, till potatoes are tender and crumbs are brown about 20-30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2420g | |
| Calories 4414 | |
| Calories from Fat 2637 | 60% |
| Total Fat 295.88g | 370% |
| Saturated Fat 131.58g | 526% |
| Trans Fat 0.7g | |
| Cholesterol 887mg | 296% |
| Sodium 6842mg | 285% |
| Potassium 6148mg | 176% |
| Total Carbs 190.52g | 51% |
| Dietary Fiber 16.8g | 56% |
| Sugars 27.09g | 18% |
| Protein 242.67g | 388% |
