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Salmon Corn Scallop

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Recipe

 

Yield

1 casserole

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
7 ½ ounces canned salmon
alaska
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½ cup onions
chopped
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¼ cup green bell peppers
chopped
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3 tablespoons margarine
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1 ¼ cups water crackers
crushed
*
1 cup milk
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16 ounces creamed corn
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2 large eggs
slightly beaten
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1 cup cheddar cheese, very old, sharp
shredded
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
216.8 ml/g canned salmon
alaska
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118 ml onions
chopped
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59 ml green bell peppers
chopped
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45 ml margarine
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296 ml water crackers
crushed
*
237 ml milk
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462.4 ml/g creamed corn
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2 large eggs
slightly beaten
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237 ml cheddar cheese, very old, sharp
shredded
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1.3 ml black pepper
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Directions

Drain and flake salmon.

Set aside.

Sauté onions and green peppers in 2 tablespoons margarine for 5 to 10 minutes, or until tender.

Stir in flaked salmon, 1 cup cracker crumbs, milk, corn, eggs, cheese and pepper.

Turn into an 8 x 8 x 2-inch baking dish .

Melt remaining margarine; toss with remaining cracker crumbs.

Sprinkle over casserole.

Bake at 350℉ (180℃) for 30 minutes, or until knife inserted in center comes out clean.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 335g (11.8 oz)
Amount per Serving
Calories 42852% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 183mg 61%
Sodium 924mg 39%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 8%
Sugars g
Protein 54g
Vitamin A 21% Vitamin C 25%
Calcium 45% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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