Cheesy salmon veggie casserole

(1)

Number of Servings: 8

Ingredients

7 oz whole wheat pasta1 can condensed low fat cream of mushroom soup1 cup mozzarella cheese1 cup swiss cheese6 cups of broccoli.5 package frozen peasFresh mushrooms (I used about 12 oz)Large can of pink salmon2 cups of onionsVegetable broth (optional)Garlic (optional)Truffle oil (optional)

Directions

Cook pasta, broccoli, and peas in a pot of broth or water.

Mix cream of mushroom soup and salmon in mixing bowl.

Mix mushroom soup mix and pasta and veggies. Add 1 cup of mixed cheese. Mix in onions.

Pour mixture into casserole dish greased with olive oil. Top with remaining cheese and garlic.

Bake 30 minutes covered, and another 8-10 minutes uncovered. Splash with truffle oil if desired.

Super yummy, cheesy, and healthy! Use a mixture of reduced fat cheese and full fat to decrease saturated fat values.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user OPALRAIN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 301.6
Total Fat: 9.8 g
Cholesterol: 43.2 mg
Sodium: 272.7 mg
Total Carbs: 32.4 g
Dietary Fiber: 7.0 g
Protein: 23.2 g

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Member Reviews

LITTLEMISS9889
i made it with veggie meat but this is not really a vegetarian friendly recipe, it tasted funky with veggie meat - 5/12/11

Reply from OPALRAIN (5/12/11)
Thanks for the info for the non-pescetarians out there!

I would probably not use veggie meat for this recipe. Possibly TVP or something similar that doesn't have much flavor to it would work. I'll have to experiment with that next time!