Quick Cheesy Salmon Noodle Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 296.6
  • Total Fat: 7.1 g
  • Cholesterol: 44.2 mg
  • Sodium: 992.0 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 26.9 g

View full nutritional breakdown of Quick Cheesy Salmon Noodle Bake calories by ingredient
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Introduction

Could substitute tuna. I made this with veggies I have on hand, Velveeta, and raided the pantry. Four Adult servings. More if feeding children. Could substitute tuna. I made this with veggies I have on hand, Velveeta, and raided the pantry. Four Adult servings. More if feeding children.
Number of Servings: 4

Ingredients

    *Pink Salmon, Chicken of the Sea, skinless/boneless, chunk style in water, 12 oz (remove)
    *Velveeta Light Cheese Product, 4 oz (remove)
    Milk, 2%, 0.5 cup (remove)
    Green Peppers (bell peppers), 1 cup, chopped (remove)
    Carrots, raw, 1 carrot (7-1/2") (remove)
    Mushrooms, canned, 0.5 cup (remove)
    *No Yolk Broad Noodles, 4 oz (remove)

Directions

Preheat oven to 375. Start a pot of water to boil. In a small pot, start the milk to heat and add the Velveeta 2%. Turn off before it scalds.
Clean, peel, & dice the carrot. Add it to the pot of water as it is getting warm. Clean & dice the bell pepper. Add to the boiling water. When it returns to a boil, add the noodles to the water and boil for half the time. DRAIN.

Remove bones & skin from the salmon. Stir & break up in a casserole dish that was sprayed with PAM. Stir in the drained mushroom stems and pieces. When the noodle mixture is finished, stir into the salmon mixture in the casserole. Poor the melted cheese sauce over the noodle mixture & stir well. Place in oven to finish cooking for 20-30"

Serving Size: makes 2 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user 60SIXTY.

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