Salmon and Vegetable Casserole

Salmon and Vegetable Casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 248.6
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 204.5 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 23.1 g

View full nutritional breakdown of Salmon and Vegetable Casserole calories by ingredient
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Introduction

You can change the quinoa for brown rice - but the nutrition count will change You can change the quinoa for brown rice - but the nutrition count will change
Number of Servings: 6

Ingredients

    1 tsp butter
    3 spring onions (green onions), sliced thinly
    1 carrot, chopped
    1 stick celery, chopped
    1 Tbs tomato paste
    90g mushrooms, sliced
    1 small red pepper, chopped
    410g can salmon or tuna, no added salt, undrained
    130g can whole kernel corn, drained
    1 Tbs chives, chopped
    1/2 cup grated tasty cheese
    2 cup cooked quinoa or brown rice (from 2/3 cup raw quinoa)

Directions

Combine butter, carrot and celery in a dish. Cover and cook on High for 5 minutes.
Add quinoa, tomato paste, spring onions, mushrooms, red pepper, undrained tin of fish, corn and chives.
Mix to combine. Sprinkle with cheese
Cook on High for 8 minutes.

Serving Size: Serves 6

TAGS:  Fish | Lunch | Fish Lunch |

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