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Ripe Olive And Cheese Custard

American.Fiesta's picture
  Rice 7 Cup (112 tbs)
  Pitted ripe olives 1 Cup (16 tbs)
  Eggs 2
  Sour cream 8 Ounce
  Milk 1 Cup (16 tbs)
  Minced onion 1 Tablespoon
  White american cheese 6 Ounce, grated
  Salt To Taste
  Pepper To Taste

Prepare rice according to package directions; cool.
Quarter olives, reserving 3 whole olives for garnish.
Beat eggs thoroughly; blend in sour cream and milk.
Add onion, 1/2 teaspoon salt and 1/4 teaspoon pep- per.
Grease sides and bottom of greased 1 1 /2-quart baking dish.
Place layer of half the rice in dish.
Add layer of half the olives and half the cheese.
Pour half the egg mixture over cheese.
Repeat layers.
Cut re- served olives in half; spread over cheese.
Bake at 350 degrees for 35 minutes or until set and golden.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6409 Calories from Fat 1273

% Daily Value*

Total Fat 148 g227.2%

Saturated Fat 65.7 g328.7%

Trans Fat 0 g

Cholesterol 713.5 mg237.8%

Sodium 4791.6 mg199.7%

Total Carbohydrates 1089 g362.9%

Dietary Fiber 16.9 g67.5%

Sugars 28.2 g

Protein 147 g293.8%

Vitamin A 76.5% Vitamin C 3.4%

Calcium 182.1% Iron 70.3%

*Based on a 2000 Calorie diet

Ripe Olive And Cheese Custard Recipe