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Salmon Broccoli Casserole

 

48

Yield

4

servings

Prep

40

min

Cook

20

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

7 ½ ounces canned salmon
10 ounces broccoli, frozen
chopped
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
*
teaspoon black pepper
*
1 ½ cups croutons
seasoned, or 1 cup dried bread crumbs
8 ounces 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

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Comments

Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 28446% of calories 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?

 

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