Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 med. zucchini peeled and cubed
- 1 small onion chopped
- 1 cup drained mushrooms-optional
- 1 can creamof mushroom or chicken soup
- salt and pepper to taste
- 1/2 stick butter
- 4 slices toast cubed
- 1 C cheese cubed
Directions
Preheat oven to 350, peel and cube med. sized zuccini and onion and place in saucepan.
Cover with water and bring to boil.
Cook till tender. Melt butter in casserole dish.
Make sure butter has covered dish. Cube toast and stir into butter, remove buttered toast cubes.
Mix all other ingredients in a bowl, mix well and pour in 1/2 the toast cubes, mix gently and pour into casserole dish.
Place the rest of the toast cubes over the top.
Place in oven and cook till bubbly, approximately 25-30 mins.
May place slices of cheese on top and let bake another 5 mins to melt.
Also may add a little cayenne pepper, or other herbs to taste.