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Raciónes: 12

Ingredientes

Cost per serving $1.58 view details
  • 1 1/2 gal WATER, BOILING
  • 2 1/2 quart WATER
  • 3 Tbsp. BUTTER PRINT SURE
  • 2 lb CHEESE GRATED 1LB
  • 9 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 16 lb BROCCOLI FZ
  • 1 1/2 lb ONIONS DRY
  • 6 1/4 lb SOUP CHICKEN NOODLE

Direcciones

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
  2. 1. Saute/fry' ONIONS IN BUTTER Or possibly MARGARINE Till TENDER. SET ASIDE FOR USE INSTEP 3.
  3. 2. BLEND SOUP, WATER, AND Lowfat milk TOGETHER. Add in PARMESAN CHEESE; MIX WELL.
  4. 3. Add in SAUTEED ONIONS TO Mix; HEAT THOROUGHLY. SET ASIDE FOR USE IN STEP 5.
  5. 4. Add in SALT TO BOILING WATER.
  6. 5. Add in BROCCOLI TO BOILING SALTED WATER; RETURN TO A BOIL. COVER, REDUCE HEAT; COOK FOR 7 Min Or possibly Till TENDER. DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN.
  7. 6. POUR ABOUT 3 1/2 Quart SAUCE OVER BROCCOLI IN EACH PAN.
  8. NOTE:
  9. 1. IN STEP 1, 1 LB 11 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS.
  10. NOTE:
  11. 2. IN STEP 1, 3 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
  12. NOTE:
  13. 3. IN STEP 5, 8 Ounce (2 C.) DRY BREAD CRUMBS BROWNED IN 8 Ounce (1 1/22CUPS) MELTED BUTTER Or possibly MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.
  14. USE 1 C. BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 Min.
  15. NOTE:
  16. 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
  17. SERVING SIZE: 1/2 C. W/

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1058g
Recipe makes 12 servings
Calories 473  
Calories from Fat 282 60%
Total Fat 31.95g 40%
Saturated Fat 18.87g 75%
Trans Fat 0.0g  
Cholesterol 116mg 39%
Sodium 2196mg 92%
Potassium 181mg 5%
Total Carbs 21.8g 6%
Dietary Fiber 2.8g 9%
Sugars 5.53g 4%
Protein 25.75g 41%
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