Salmon and Vegetable Casserole
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
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 changeNumber 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
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