Creamed Sweetbreads Olivero Recipe

Creamed Sweetbreads Olivero picture


Difficulty LevelEasyHealth IndexAverage
CuisineInterest Group


 Sweetbreads1 Pound
 Onion1⁄2 Cup (8 tbs), sliced
 Garlic1 Clove (5 gm), minced
 Butter/Margarine2 Tablespoon
 Condensed cream of mushroom soup10 1⁄2 Ounce (1 Can)
 Milk1⁄3 Cup (5.33 tbs)
 Chopped canned tomatoes1⁄3 Cup (5.33 tbs)
 Sliced stuffed olives1⁄4 Cup (4 tbs)
 Cooked rice1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1530 Calories from Fat 513

% Daily Value*

Total Fat 57 g87.8%

Saturated Fat 26 g130.1%

Trans Fat 0 g

Cholesterol 2161 mg

Sodium 3629.3 mg151.2%

Total Carbohydrates 93 g31.1%

Dietary Fiber 5.4 g21.5%

Sugars 13.8 g

Protein 157 g314.1%

Vitamin A 28.9% Vitamin C 25.4%

Calcium 19.2% Iron 30.1%

*Based on a 2000 Calorie diet


In saucepan, combine 1 quart water, 1 teaspoon salt, and 1 tablespoon lemon juice.
Bring to a boil.
Add sweetbreads.
Cover; cook over low heat 20 minutes.
Drain; remove membrane.
Cut sweetbreads into cubes.
In saucepan, brown sweetbreads and cook onion and garlic in butter until onion is tender.
Add soup, milk, tomatoes, and olives.
Heat; stir now and then.
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