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Salmon Macaroni Bake Recipe

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"A neighbor brought us this creamy casserole the night after our newborn daughter came home from the hospital," recalls Carrie Mitchell of Raleigh, North Carolina. "It was so good, we couldn't resist heating up the leftovers the next morning."
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 1 package (14 ounces) deluxe macaroni and cheese dinner mix
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup 2% milk
  • 1 pouch (6 ounces) boneless skinless pink salmon
  • 1 tablespoon grated onion or 1/2 teaspoon onion powder
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, cubed

Nutritional Facts

1 serving (1 each) equals 599 calories, 27 g fat (15 g saturated fat), 77 mg cholesterol, 1,748 mg sodium, 62 g carbohydrate, 2 g fiber, 28 g protein.

Directions

  1. Prepare macaroni and cheese according to package directions. Stir in the soup, milk, salmon, onion and cheddar cheese.
  2. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs; dot with butter. Bake, uncovered, at 375° for 30 minutes or until heated through. Yield: 4 servings.
Originally published as Salmon Macaroni Bake in Quick Cooking December 2000, p22

Nutritional Facts

1 serving (1 each) equals 599 calories, 27 g fat (15 g saturated fat), 77 mg cholesterol, 1,748 mg sodium, 62 g carbohydrate, 2 g fiber, 28 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Salmon Macaroni Bake

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Reviewed Sep. 26, 2013

"I have been making this casserole every since I saw it in your magazine. My husband and I love this recipe. My husband request this casserole often. I use a 14 1/2 ounce can of salmon removing the bones and skin and I add a little more milk so the casserole is not dry."

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