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Ripe Olive Bake Recipe
|Frozen broccoli spears||500 Gram (2 Packages)|
|Day old bread slices||6|
|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 1946 Calories from Fat 639
% Daily Value*
Total Fat 114 g174.8%
Saturated Fat 50.2 g250.8%
Trans Fat 0 g
Cholesterol 1033.6 mg
Sodium 6096.5 mg254%
Total Carbohydrates 136 g45.5%
Dietary Fiber 15.5 g62.1%
Sugars 37.9 g
Protein 91 g181.6%
Vitamin A 36.2% Vitamin C 281.1%
Calcium 96.7% 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.