Cheesy Salmon Supper
Yield
4 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
canned salmon
7 3/4 oz cans |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
rolled oats
|
|
| 1 | cup |
cheese
grated |
|
| ¼ | cup |
onions
diced |
|
| ½ | cup |
celery
diced |
|
| ½ | cup |
carrots
grated |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
parsley flakes
dried |
*
|
| 8 | ounces |
cream of mushroom soup
|
|
| ¾ | cup |
milk
or 1/2 cream and 1/2 milk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
canned salmon
7 3/4 oz cans |
*
|
| 15 | ml |
lemon juice
|
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
rolled oats
|
|
| 237 | ml |
cheese
grated |
|
| 59 | ml |
onions
diced |
|
| 118 | ml |
celery
diced |
|
| 118 | ml |
carrots
grated |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2.5 | ml |
parsley flakes
dried |
*
|
| 231.2 | ml/g |
cream of mushroom soup
|
|
| 177 | ml |
milk
or 1/2 cream and 1/2 milk |
|
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.
