Salmon Noodle Casserole
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Salmon Noodle Casserole calories by ingredient
Introduction
Very simple recipe, using salmon instead of tuna. Enjoy! Very simple recipe, using salmon instead of tuna. Enjoy!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
Directions
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.