Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
514
Calories
24g
Protein
34g
Fat
31g
Carbs
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 |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| 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
- 1 can english peas
- 1 can asparagus
- 1 can cream of mushroom soup
- 2 hard boiled eggs, sliced
- 1/2 pound sharp cheddar cheese
- 1 cup cracker crumbs
- 1/2 stick butter
Directions
1
Mushrooms and slivered almonds, optional.
2
Drain peas and asparagus and place in casserole dish.
3
Add sliced egg, mushrooms and almonds.
4
Cover with grated sharp cheese.
5
Pour soup over top.
6
Cover with cracker crumbs and dot with butter.
7
Cook at 350 until top is slightly brown and bubbly.
Recipe sourced from
fandom