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Ripe Olive Bake Recipe
|Frozen broccoli spears||20 Ounce (2 Package)|
|Bread slices||6 (Day Old)|
|Pitted california ripe olives||3⁄4 Cup (12 tbs)|
|Shredded american processed cheese||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Ground pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 2488 Calories from Fat 698
% Daily Value*
Total Fat 157 g242.2%
Saturated Fat 74.5 g372.5%
Trans Fat 0 g
Cholesterol 1135 mg
Sodium 7991.5 mg333%
Total Carbohydrates 146 g48.8%
Dietary Fiber 17 g68.1%
Sugars 39.4 g
Protein 117 g233.3%
Vitamin A 36.2% Vitamin C 318.8%
Calcium 99.7% Iron 46.8%
*Based on a 2000 Calorie diet
Drain and arrange in 6 individual casseroles.
Butter both sides of bread and cut into cubes and place over broccoli.
Sprinkle with ripe olives cut into wedges and cheese.
Beat eggs with milk and seasonings and pour over casseroles.
Bake in a 350° F.oven 30 minutes or until custard is set.