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 |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- 4 ounces egg noodles cooked
- 2 cups fresh broccoli
- 1 can cream of mushroom soup
- ½ cup sour cream
- ⅓ cup Parmesan cheese
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
In a large saucepan cook noodles according to package directions.
Add broccoli during the last five minutes of cooking time.
Drain well.
In another saucepan combine soup, sour cream, Parmesan cheese, salt and black pepper.
Mix well and heat for 10 minutes.
Category:Cathy's Recipes
Category:Egg noodle Recipes
Category:Broccoli Recipes
Category:Sour cream Recipes
Category:Parmesan cheese Recipes