Salmon Broccoli Casserole
Yield
4 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ½ | ounces |
canned salmon
|
|
| 10 | ounces |
broccoli, frozen
chopped |
|
| ⅓ | cup |
onions
chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 | can |
soup, cream of celery
canned, undiluted |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
dill weed
dried |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 ½ | cups |
croutons
seasoned, or 1 cup dried bread crumbs |
|
| 8 | ounces |
mushrooms
drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 216.8 | ml/g |
canned salmon
|
|
| 289 | ml/g |
broccoli, frozen
chopped |
|
| 79 | ml |
onions
chopped |
|
| 15 | ml |
butter
|
|
| 1 | can |
soup, cream of celery
canned, undiluted |
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
dill weed
dried |
|
| 0.6 | ml |
black pepper
|
|
| 355 | ml |
croutons
seasoned, or 1 cup dried bread crumbs |
|
| 231.2 | ml/g |
mushrooms
drained |
|
Directions
Drain salmon, reserving liquid.
Remove skin and bones.
Break into chunks; set aside.
Cook broccoli according to directions on package and drain.
Sauté onion in butter, add soup, heat thoroughly.
Stir in lemon juice, egg, cheese, dill weed, pepper, mushrooms and reserved salmon liquid.
Blend in salmon, broccoli and croutons; place in a greased shallow baking dish .
Bake at 325 for 20 minutes.
