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Vegetarian Mexican Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)163.4058
Energy (kCal)6540.6062
Carbohydrates (g)1371.5174
Total fats (g)52.4792
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop Zucchini and Summer Squash into bite size pieces. | 2. In a large bowl mix everything and pour into a pan sprayed with Pam Spray. | 3. Bake at 350 for 1 1/2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown rice 8 cups 5431.6 1128.5 111.59200000000001 47.36
    zucchini 24 55.44 8.2104 7.1544 1.056
    summer squash 24 - - - -
    black bean 2 -20 ounces 0.0 0.0 0.0 0.0
    vegetable 16 ounces mixed 371.9453 84.3681 14.9685 0.9072
    onion 2 -16 ounces 0.0 0.0 0.0 0.0
    green pepper 2 diced 65.6 15.2192 2.8208 0.5576
    cheddar cheese 8 cups - - - -
    garlic powder 2 tablespoons 64.214 14.1096 3.2107 0.1416
    onion powder 2 tablespoons 47.058 10.9186 1.4366 0.1435
    taco seasoning 4 tablespoons 110.124 19.836 1.5390000000000001 0.0
    salsa 48 ounces 394.6249 90.3555 20.6838 2.3133

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



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