Cheesy salmon veggie casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Cheesy salmon veggie casserole calories by ingredient
Introduction
Variant of tuna casserole: upgraded with wild mushrooms, and made vegetarian with cream of mushroom soup and veggie broth. Variant of tuna casserole: upgraded with wild mushrooms, and made vegetarian with cream of mushroom soup and veggie broth.Number of Servings: 8
Ingredients
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7 oz whole wheat pasta
1 can condensed low fat cream of mushroom soup
1 cup mozzarella cheese
1 cup swiss cheese
6 cups of broccoli
.5 package frozen peas
Fresh mushrooms (I used about 12 oz)
Large can of pink salmon
2 cups of onions
Vegetable 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.
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.
Member Ratings For This Recipe
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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!