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Salmon Casserole Recipe

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Canned salmon is the key ingredient in this comforting casserole sent in by Agnes Moon of Ionia, Michigan. Bread crumbs give it a soft texture...and mayonnaise, mustard and cheese add flavor to this old-fashioned favorite.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
  • 4 cups soft bread crumbs
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 tablespoon minced fresh parsley
  • 3/4 cup fat-free milk
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon paprika

Nutritional Facts

One serving (3/4 cup) equals 242 calories, 7 g fat (1 g saturated fat), 33 mg cholesterol, 361 mg sodium, 28 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Directions

  1. In a large bowl, combine the salmon, bread crumbs, celery, green pepper, onion and parsley. In a small bowl, combine the milk, mayonnaise, mustard and pepper. Pour over salmon mixture; toss to coat evenly.
  2. Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes or until heated through and top is golden brown. Yield: 4 servings.
Originally published as Salmon Casserole in Light & Tasty February/March 2004, p21

Nutritional Facts

One serving (3/4 cup) equals 242 calories, 7 g fat (1 g saturated fat), 33 mg cholesterol, 361 mg sodium, 28 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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