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Irish County Mayo Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.9924
Energy (kCal)1990.2745
Carbohydrates (g)297.8019
Total fats (g)74.0327
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350F, spray an 8x8 baking dish with oil. | 2. In a large skillet saute the cabbage, celery, onion,& carrots for 10 minutes or until tender. | 3. Stir in the corned beef, noodles& Swiss cheese. | 4. Add mushroom soup. | 5. mustard& salt& pepper. | 6. Spreadf the mixture in the baking dish. | 7. Bake for 30 minutes. | 8. Cool for 5 minures and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 2 cups chopped 44.5 10.324000000000002 2.2784 0.17800000000000002
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    carrot 1 cup shredded 52.48 12.2624 1.1904 0.3072
    beef 2 packages corned shredded - - - -
    noodle 2 cups cooked 982.8 241.05200000000002 0.44799999999999995 0.168
    swiss cheese 3 slices shredded reduced fat 330.12 1.2096 22.6464 26.0316
    cream mushroom soup 1 can reduced fat 330.9145 23.982 5.9862 23.982
    mayonnaise 1/4 cup fat free 209.38 0.0 0.2146 23.2
    french mustard 1 teaspoon - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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