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Salmon-Potato Casserole

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Recipe

Salmon-Potato Casserole recipe

 

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

25 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
16 ounces canned salmon
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1 can soup, cream of potato
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½ cup evaporated milk
skim
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¼ teaspoon celery salt
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teaspoon black pepper
ground
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1 cup shredded wheat cereal
*
1 tablespoon butter
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g canned salmon
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1 can soup, cream of potato
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118 ml evaporated milk
skim
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1.3 ml celery salt
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0.6 ml black pepper
ground
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237 ml shredded wheat cereal
*
15 ml butter
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Directions

Drain salmon; remove dark skin and bones.

Break salmon into 1-inch pieces.

Heat potato soup with milk, celery salt, and pepper; add salmon.

Pour mixture into a well-greased casserole.

Cover with shredded wheat; dot with butter. Place under the broiler a few minutes to brown.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

1 can of cream of potato soup... what size of can?

 

 

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 19843% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 631mg 26%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 54g
Vitamin A 4% Vitamin C 1%
Calcium 35% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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