Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10.5 oz) can cream of mushroom soup | ||
| 1 (10.5 oz) can cream of chicken soup | ||
| 1 (10.5 oz) can cream of celery soup | ||
| 1 (2 oz) envelope onion soup mix | ||
| ⅓ c. Burgundy wine | ||
| 2 lbs. stew beef, in bite-sized pieces | ||
| 12 oz. cooked egg noodles or 3 to 4 c. cooked rice |
Directions
- Mix cream of mushroom soup, cream of chicken soup, cream of celery soup, dry onion soup mix, wine and meat in a large bowl.
- Pour mixture into a greased 2-1/2- to 3-quart casserole.
- Bake at 300 degrees for 3 to 3-1/2 hours, until meat is tender.
- Serve over hot cooked noodles or rice.
Nutrition facts
Servings
660 Calories per serving
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 160mg
- Sodium: 2010mg
- Total Carbohydrates: 58g
- Protein: 37g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 35%
0%
Calcium 8%