Salmon Noodle Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*3/4 Package of Ronzoni Healthy Harvest Whole Wheat Extra Wide Noodles.*1/2 Cup Skim milk*1 can Campbell's cream of mushroom soup (condensed)*2 packets (2.6 oz each) Chicken of the Sea Pink Salmon*1/2 Tsp. Vegetable Oil*1/2 Cup Kraft Light Mayo
Preheat oven to 425 degrees.
Boil noodles for about 6 minutes, drain and set aside. Next, on a low heat, in a separate pot, heat-up your can of cream of mushroom soup and 1/2 cup milk and stir until smooth. You can add pepper if you'd like.
In another bowl, add 1/2 tsp. vegetable oil, 2 packets of salmon, and 1/2 cup of light mayo and combine.
Combine all ingredients together (soup mixture, fish mixture, and noodles), and put in a covered casserole dish. Use aluminum foil to cover if your casserole does not have a lid. Bake for 25 to 30 minutes. Makes 6 servings. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user 1LINDSEYGRAHAM.
Boil noodles for about 6 minutes, drain and set aside. Next, on a low heat, in a separate pot, heat-up your can of cream of mushroom soup and 1/2 cup milk and stir until smooth. You can add pepper if you'd like.
In another bowl, add 1/2 tsp. vegetable oil, 2 packets of salmon, and 1/2 cup of light mayo and combine.
Combine all ingredients together (soup mixture, fish mixture, and noodles), and put in a covered casserole dish. Use aluminum foil to cover if your casserole does not have a lid. Bake for 25 to 30 minutes. Makes 6 servings. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user 1LINDSEYGRAHAM.
Nutritional Info Amount Per Serving
- Calories: 282.0
- Total Fat: 14.8 g
- Cholesterol: 51.5 mg
- Sodium: 664.6 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.7 g
- Protein: 18.2 g
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