Granny's Cherokee Casserole

Cinco de Mayo - Main Dish

My Granny always made this for Thanksgiving and Christmas dinner.

Brief

Servings: 11

Yield: 8 to 12 servings

Granny's Cherokee Casserole

Ingredients

1 pound lean ground beef

1 onion

finely diced

1 (10.75 ounce) cancondensed cream of mushroom soup

1 cup instant rice

1 (14.5 ounce) can diced tomatoes

1 tablespoon garlic powder

1 teaspoon dried thyme

1 teaspoon dried oregano

2 teaspoons white sugar

6 slices American cheese

Mexican White Cheese DipSauce

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place ground beef and onions in a large deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.

Step 3

Add the soup rice tomatoes garlic powder thyme oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.

Step 4

Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.

Nutritional Information

Granny's Cherokee Casserole

Servings Per Recipe:11

Calories: 240.7

% Daily Value *

Protein: 12.4g 25%

Carbohydrates: 12.8g 4%

Dietary Fiber: 0.8g 3%

Sugars: 2.7g

Fat: 15.1g 23%

Saturated Fat: 6.9g 34%

Cholesterol: 45.5mg 15%

Vitamin A Iu: 314.9IU 6%

Niacin Equivalents: 5.2mg 40%

Vitamin B6: 0.2mg 10%

Vitamin C: 5.3mg 9%

Folate: 31.5mcg 8%

Calcium: 101.4mg 10%

Iron: 2.1mg 12%

Magnesium: 16mg 6%

Potassium: 179.7mg 5%

Sodium: 522.5mg 21%

Thiamin: 0.1mg 9%

Calories From Fat: 136.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.