Rice Casserole

Name: Rice Casserole
Ingredients: Brown 2 cups rice; 1 stick oleo; 1 can onion soup; 1 can water; 1 can beef consomme; 1 can water; large can mushrooms

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1414Calories

40 gProtein

297 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories1414 kcal

Protein40 g

Carbohydrates297 g

Fiber6.4 g

Sugars5.9 g

Total Fat4.7 g

Saturated Fat1 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat1.5 g

Cholesterol0 mg

Sodium2947 mg

Potassium1102 mg

Calcium156 mg

Iron18 mg

Magnesium110 mg

Phosphorus562 mg

Zinc5 mg

Copper1.2 mg

Manganese4.3 mg

Vitamin D0.1 mcg

Vitamin C5.1 mg

Vitamin A4.5 mcg

Vitamin E0.8 mg

Vitamin K1 mcg

Vitamin B60.8 mg

Vitamin B120.5 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)20 mg

Folate865 mcg

Choline39 mg

Caffeine0 mg

Water529 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 35. The excerpt below is the record exactly as published.

RICE CASSEROLE Betty Walker Brown 2 cups rice, 1 stick oleo--Add 1 can onion soup, 1 can water, 1 can beef consomme, 1 can water, large can mushrooms

Cook this with the app: pantry check, scaling, and the assistant.