Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
594
Calories
40g
Protein
36g
Fat
34g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 2 bunches broccoli, diced
- 1 cup asparagus, diced
- 1 cup fresh spinach
- 1 slice each Swiss and provolone cheeses
- 2 slices mozzarella cheese
- 1 can cream of celery soup
- 1 cup non-fat milk
- 1 tbsp garlic powder
- salt to taste
- 2 tbsp grated Parmesan for garnish
Directions
1
Preheat oven to 350°F.
2
Place first three ingredients in a bowl: broccoli, asparagus and spinach.
3
Shred the Swiss, provolone and mozzarella cheese slices and add to bowl.
4
Add cream of celery soup, milk, garlic powder and salt to taste.
5
Mix gently and pour into a large casserole dish.
6
Bake covered at 350°F for approx 35 – 40 minutes.
7
Add Parmesan for garnish before plating.
Recipe sourced from
fandom