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7/2/08 10:44 P

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Roast Beef And Stuffing Bake
If your family likes stuffing so much they could eat it every night, put this recipe on your list to try very soon! It's so easy, so tasty, and thrifty, too, my grandma would be proud.
Serves 4

1/2 cup finely chopped onion
1 cup finely chopped celery
1 (14 1/2-ounce) can Swanson Beef Broth
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
2 cups (3 ounces) purchased herb seasoned dried bread cubes
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1 full cup (6 ounces) diced lean cooked roast beef

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, sauté onion and celery in 1/2 cup beef broth for 5 minutes or until vegetables are tender. Remove from heat. Stir in remaining 1 1/4 cups beef broth, parsley flakes, and black pepper. Add bread cubes, mushroom soup, and roast beef. Mix well to combine. Spread mixture into prepared baking dish. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

1. Can be frozen.
2. Pepperidge Farm bread cubes work great.
3. If you don't have leftovers, purchase a chunk of lean cooked roast beef from your deli or use leftover lean roast pork.

Each serving equals:
HE: 1 1/2 Protein, 1 Bread, 3/4 Vegetable, 1/2 Slider, 10 Optional Calories

204 Calories, 4 gm Fat, 14 gm Protein, 28 gm Carbohydrate, 1292 mg Sodium,
69 mg Calcium, 2 gm Fiber

DIABETIC EXCHANGES: 1 1/2 Meat, 1 1/2 Starch

Grandma's Comfort Food- Made Healthy by JoAnna Lund p. 135

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