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Veal And Rice Casserole Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Diced cooked veal||4 Cup (64 tbs)|
|Frozen wild rice||20 Ounce, Defrosted (2 Packages Of 10 Ounce Each)|
|Canned whole tomatoes||1 Pound (1 Can, Undrained)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Chopped pimiento stuffed olives||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4028 Calories from Fat 945
% Daily Value*
Total Fat 105 g162%
Saturated Fat 40.9 g204.6%
Trans Fat 0 g
Cholesterol 836.6 mg278.9%
Sodium 3301.3 mg137.6%
Total Carbohydrates 469 g156.5%
Dietary Fiber 45.1 g180.5%
Sugars 17.6 g
Protein 308 g616.5%
Vitamin A 97.9% Vitamin C 79.4%
Calcium 128% Iron 130.1%
*Based on a 2000 Calorie diet
Cover and microwave 4 minutes to 4 minutes 30 seconds or until crisp.
Crumble bacon and set aside.
Drain off all but 1 tablespoon drippings.
Add onion to drippings.
Cover and microwave 2 to 3 minutes or until tender.
Stir in bacon, veal, rice, tomatoes, 1/2 cup cheese and olives.
Cover and microwave 8 to 10 minutes [MEDIUM-5, 20 to 25 minutes].
Stir once during cooking.
Sprinkle remaining 1/2 cup cheese over top.