Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
797
Calories
39g
Protein
36g
Fat
79g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| 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 cup chopped onion
- 1 tablespoon butter or margarine
- 1 10-ounce package frozen chopped spinach, thawed and drained
- 1 cup buttermilk
- 2 cups creamed cottage cheese
- 3 cups cooked rice
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 4 eggs, beaten
- 1 large fresh tomato, cut into six slices
- 1 cup shredded mozzarella cheese
- =
Directions
1
Cook onion in butter until tender. Add spinach; cook about 1 minute. Remove from heat.
2
Blend in buttermilk, cottage cheese, rice, salt, pepper and eggs. Turn into buttered shallow 2-quart casserole. Bake at 350 degrees 25 minutes. Arrange tomato slices on top; sprinkle with cheese. Return to oven and bake 10 minutes longer.
Recipe sourced from
fandom