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Spanish Fluff Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)112.5459
Energy (kCal)1278.9222
Carbohydrates (g)142.6704
Total fats (g)29.9971
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown beef with onion, celery, and green pepper until meat is no longer pink. Drain off any accumulated fat. | 2. Mix meat mixture with all remaining ingredients, seasoning with salt and pepper to taste. | 3. Pour into lightly greased 2-quart casserole dish. | 4. Bake, covered, at 350 degrees for 1 hour (more or less, depending on the performance of your oven), testing rice for doneness. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck 1 lb ground 634.6681 1.4053 95.7896 27.5174
    onion 1 diced 28.0 6.537999999999999 0.77 0.07
    green pepper 1 diced 14.8 3.4336 0.6364 0.1258
    celery 1/2 cup sliced 8.08 1.4999 0.3484 0.0859
    tomato soup 1 can condensed 194.04 44.7468 4.2924 1.2936
    white rice 1/2 cup raw 337.625 73.9538 6.5952 0.6105
    pea 1 can 61.7091 11.093 4.1139 0.2939
    mushroom 1 jar sliced - - - -
    salt pepper - - - -

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



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