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Salmon Broccoli Casserole

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Submitted by Lenita

YIELD

4 servings

PREP

40 min

COOK

20 min

READY

60 min

Ingredients

7 ½ 216.8
OUNCES ML/G CANNED SALMON
10 289
OUNCES ML/G BROCCOLI, FROZEN
chopped
79
CUP ML ONIONS
chopped
1 15
TABLESPOON ML BUTTER
1 1
CAN CAN SOUP, CREAM OF CELERY
canned, undiluted
2 3E+1
TABLESPOONS ML LEMON JUICE
1 1
EACH EACH EGGS
beaten
¼ 59
CUP ML PARMESAN CHEESE
grated
½ 2.5
TEASPOON ML DILL WEED
dried
0.6
TEASPOON ML BLACK PEPPER
1 ½ 355
CUPS ML CROUTONS
seasoned, or 1 cup dried bread crumbs
8 231.2
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 284 46% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 1116mg 47%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 41g
Vitamin A 19% Vitamin C 53%
Calcium 29% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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