Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- BROCCOLI PUFF
- Yield: Makes 4 servings.
- 1/2 cup chopped onion
- 1 tablespoon butter or margarine
- 1 10-ounce package frozen chopped broccoli, thawed and well-drained
- 2 cups cooked rice
- 1 10-3/4-ounce can condensed cream of mushroom soup
- 1/4 teaspoon ground thyme
- 1 teaspoon Worcestershire sauce
- 4 eggs, separated
- 2 cups (8 ounces) shredded Cheddar cheese
- =
Directions
Cook onion in butter in small skillet until tender. Combine onion with broccoli, rice, soup, thyme and Worcestershire sauce in greased shallow 2-quart baking dish. *Bake at 400 degrees 20 minutes.
*Meanwhile, beat egg yolks until thick and lemon-colored; add cheese.
*Beat egg whites until soft peaks form; fold in egg yolk mixture. Remove baking dish from oven; stir.
Spread egg mixture over top. Bake 10 to 15 minutes or until golden brown.