Kidney Bean Casserole

Name: Kidney Bean Casserole
Ingredients: 1 pound ground or chopped beef; 1 can tomato soup (undiluted); 1 can kidney beans; 1142 medium onions, chopped; 2 tablespoons fat; 4 ounces cooked elbow macaroni; 1 teaspoon salt; Y teaspoon pepper; 1 teaspoon chili powder; Y% cup grated sharp cheese

From Quaker recipes, 1954

Recipe by RuTH CASEY (Mrs. Silas B.)

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1604Calories

126 gProtein

115 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories1604 kcal

Protein126 g

Carbohydrates115 g

Fiber9.3 g

Sugars18 g

Total Fat68 g

Saturated Fat20 g

Monounsaturated Fat23 g

Polyunsaturated Fat9.6 g

Omega-30.3 g

Cholesterol354 mg

Sodium2790 mg

Potassium2205 mg

Calcium353 mg

Iron7.1 mg

Magnesium187 mg

Phosphorus1398 mg

Zinc17 mg

Copper1 mg

Manganese1.6 mg

Vitamin D4.5 mcg

Vitamin C24 mg

Vitamin A64 mcg

Vitamin E2.2 mg

Vitamin K7.1 mcg

Vitamin B62.8 mg

Vitamin B123 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)39 mg

Folate64 mcg

Choline329 mg

Caffeine0 mg

Water600 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

KIDNEY BEAN CASSEROLE 1 pound ground or chopped 1 can tomato soup (undiluted) beef 1 can kidney beans 1142 medium onions, chopped 1 teaspoon salt 2 tablespoons fat Ye teaspoon pepper 4 ounces cooked elbow 1 teaspoon chili powder macaroni Y% cup grated sharp cheese

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