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Cheesy Salmon Casserole Recipe
|Canned salmon||1 Pound, drained, boned and flaked (1 Can)|
|Fresh bread crumbs||2 Cup (32 tbs)|
|Pimiento stuffed olives||1⁄3 Cup (5.33 tbs), sliced|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Onion||1 Small, minced|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Creamy mushroom sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Calories 325 Calories from Fat 154
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 5.6 g28.2%
Trans Fat 0 g
Cholesterol 148.6 mg
Sodium 1024.8 mg42.7%
Total Carbohydrates 15 g4.9%
Dietary Fiber 1.1 g4.5%
Sugars 4 g
Protein 25 g49.1%
Vitamin A 14.8% Vitamin C 16.3%
Calcium 22.6% Iron 6.8%
*Based on a 2000 Calorie diet
Beat together milk, eggs, onion, salt, and pepper.
Add to salmon mixture.
Stir in lemon juice.
Turn into greased 1 1/2-quart casserole.
Place casserole in a flat baking dish containing hot water 1 inch deep.
Bake, uncovered, in preheated moderate oven (350°F.) for 1 hour, or until custard is set and tests clean.
Serve with a creamy mushroom sauce.