Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| 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
- 2 cans asparagus spears
- 1 can English peas
- 2 cans cream of mushroom soup
- 3 hard boiled eggs
- ½ cup chopped pecans
- 1 cup grated cheese
Directions
Place a can of asparagus (reserve liquid) on bottom of oblong baking dish.
Drain pecans and place on top of asparagus.
Slice hard boiled eggs on top of peas. Sprinkle pecans over eggs.
Top with other can of asparagus. Heat soup and ½ can asparagus liquid.
Pour over casserole.
Use a fork to get soup through mixture.
Top with grated cheese. Bake at 325 for 30 minutes
Category:Cathy's Recipes