Salmon Florentine Casserole

Salmon, 16 oz cooked and cut into small chunks
Olive Oil, 1 tbsp
Spinach, fresh, 1 package (10 oz)
Onions, raw, .5 cup, diced
Mushrooms, fresh, .75 cup, pieces or slices
Garlic, 1 clove, minced
White Wine, 1 tbsp
*Flour, white, 1.5 tbsp
Milk, 1%, 1 cup
2 tsp Italian Seasoning
Parmesan Cheese, grated, 3 tbsp
Butter, salted, 1.5 tbsp
*Kraft Mozzarella Finely shredded Part Skim cheese, 0.5 cup

Heat olive oil in large non-stick frying pan. Sauté onion, garlic, and mushrooms until soft. Add spinach and sauté until spinach is slightly wilted. Remove from pan and spread over bottom of rectangular baking dish. Spread half the salmon over the spinach bed.

Deglaze frying pan with white wine. Melt butter in frying pan over medium heat. Slowly whisk in ½ Tbsp. of flour to create a thin paste. Whisk 1 Tbsp. of the flour into the milk. Gradually add milk mixture into paste, whisking to avoid lumps. Heat until sauce thickens. Slowly whisk in the Parmesan cheese. Add the remaining half of salmon to the sauce and heat.

Spread the sauce mixture over the spinach and salmon in the baking dish. Bake for 20 minutes. Add mozzarella cheese and bake for another 10 minutes.


Serving Size: Makes 4 servings with 4 oz. of salmon per serving

Number of Servings: 4

Recipe submitted by SparkPeople user SWANFIELD.