Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 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 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| 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
- =
- 1 1/2 pounds yellow squash
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/2 cup water
- 3 cups cooked rice
- 1 10-3/4-ounce can condensed cream of chicken soup
- 2 tablespoons chopped pimiento (optional)
- 1/2 teaspoon ground white pepper
- 1 1/2 cups grated Cheddar cheese, divided
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
Cut squash into 1/4-inch slices. Combine squash, onion, salt and water in saucepan. Bring to a boil. Reduce heat, cover, and simmer 3 to 4 minutes. Drain well.
Combine rice, soup, pimiento, pepper and 3/4 cup cheese in large mixing bowl. Mix well. Gently stir in squash. Salt to taste. Spoon into buttered shallow 2-quart baking dish. Bake at 375 degrees 20 minutes, or until bubbly hot. Sprinkle with remaining 3/4 cup cheese and bake 5 minutes longer.