Supper Popover
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz Ground beef, lean 2 cup Tomato Sauce 1 serving 1 Med. Green Bell Pepper 0.125 cup Flour - Gold medal all purpose flour .5 tsp Salt .5 tsp Pepper, black 1 tsp Parsley, dried 2 cup Kraft Finely Shredded Sharp Cheddar Cheese 2 large Egg, fresh, whole, raw 8 tbsp Carnation Evaporated Milk Vitamin D added (canned milk) .5 cup (8 fl oz) Water, tap 1 tbsp Crisco Pure Vegetable Oil 1 cup Flour - Gold medal all purpose flour .5 tsp Salt 2 tbsp green onion (chopped) (by SAMMY1BABY)
Heat oven at 425.
Cook and stir ground beef in 10 inch skillet until brown; drain.
Stir in tomato sauce, bell pepper, 2 tbsp flour, 1/2 tsp salt, pepper and parsley flakes. Heat to boiling. Boil and stir 1 minute.
Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle cheese on top.
Beat eggs, milk, oil, 1 cup flour and 1/2 tsp salt with hand beater until smooth. Pour over cheese. Sprinkle with onions.
Bake 25-30 minutes or until puffy and golden brown.
Serve immediately
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MACBERLY.
Cook and stir ground beef in 10 inch skillet until brown; drain.
Stir in tomato sauce, bell pepper, 2 tbsp flour, 1/2 tsp salt, pepper and parsley flakes. Heat to boiling. Boil and stir 1 minute.
Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle cheese on top.
Beat eggs, milk, oil, 1 cup flour and 1/2 tsp salt with hand beater until smooth. Pour over cheese. Sprinkle with onions.
Bake 25-30 minutes or until puffy and golden brown.
Serve immediately
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MACBERLY.
Nutritional Info Amount Per Serving
- Calories: 524.0
- Total Fat: 33.1 g
- Cholesterol: 158.7 mg
- Sodium: 1,152.0 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 2.4 g
- Protein: 28.3 g
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