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Cheesy Salmon Supper

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

50 min

Ready

70 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 each canned salmon
7 3/4 oz cans
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1 tablespoon lemon juice
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2 large eggs
beaten
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1 cup rolled oats
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1 cup cheese
grated
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¼ cup onions
diced
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½ cup celery
diced
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½ cup carrots
grated
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½ teaspoon salt
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teaspoon black pepper
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½ teaspoon parsley flakes
dried
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8 ounces cream of mushroom soup
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¾ cup milk
or 1/2 cream and 1/2 milk
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Ingredients

Amount Measure Ingredient Features
2 each canned salmon
7 3/4 oz cans
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15 ml lemon juice
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2 large eggs
beaten
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237 ml rolled oats
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237 ml cheese
grated
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59 ml onions
diced
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118 ml celery
diced
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118 ml carrots
grated
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2.5 ml salt
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0.6 ml black pepper
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2.5 ml parsley flakes
dried
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231.2 ml/g cream of mushroom soup
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177 ml milk
or 1/2 cream and 1/2 milk
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Directions

Mix all ingredients except soup and milk.

Bake in a loaf tin or a casserole dish in a 350℉ (180℃) oven for 40 to 45 minutes.

Remove from pan.

Combine soup and milk, heat and pour over the loaf as a sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 38844% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 945mg 39%
Total Carbohydrate 12g 12%
Dietary Fiber 5g 20%
Sugars g
Protein 39g
Vitamin A 58% Vitamin C 6%
Calcium 31% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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