Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
795
Calories
40g
Protein
33g
Fat
88g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- =
- 3 cups cooked rice
- 1 10-ounce jar oysters, drained and cut into thirds
- 1 8-3/4-ounce can whole-kernel corn, drained
- 1/2 medium green bell pepper, cut into strips
- 1/2 cup half and half
- 1/2 cup milk
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon seasoned pepper
- 1/4 teaspoon dry mustard
- 1/8 teaspoon hot pepper sauce
- 1 cup (4 ounces) shredded Cheddar cheese
- =
Directions
1
Combine rice, oysters, corn and green pepper in large mixing bowl. Blend half and half, milk, eggs, salt, pepper, mustard and pepper sauce; stir into rice mixture. Turn into greased shallow 2-quart casserole. Bake, uncovered, at 350 degrees 30 to 35 minutes, or until set. Remove from oven; sprinkle with cheese. Allow to stand 5 minutes.
Recipe sourced from
fandom