Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
941
Calories
68g
Protein
42g
Fat
71g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 tablespoons butter or margarine
- 1 1/2 pounds beef chuck, cut into 1-inch cubes
- 1/2 cup chopped onion
- 1/2 cup tomato catsup
- 3 cups cooked rice
- 1 cup cottage cheese
- 1/2 cup sour cream
- 1/2 cup chopped sweet pickle (optional)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Cheddar cheese
- =
Directions
1
Melt butter in large skillet. Add beef chuck and cook until brown, about 10 minutes. Add onion, cover and simmer for 20 minutes. Stir in catsup and rice. Remove from heat and blend in cottage cheese, sour cream, pickle, salt and pepper. Turn into buttered 2-quart casserole. Sprinkle with grated cheese. Bake at 350 degrees 25 minutes.
Recipe sourced from
fandom