Salmon Noodle Casserole with Mushrooms

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 408.8
  • Total Fat: 12.8 g
  • Cholesterol: 65.0 mg
  • Sodium: 248.4 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 22.6 g

View full nutritional breakdown of Salmon Noodle Casserole with Mushrooms calories by ingredient
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Number of Servings: 4


    8 oz. whole wheat blend egg noodles
    1 (4 oz.) pkg. sliced exotic mushrooms
    Cooking spray
    1 cup fat free low salt chicken broth, organic preferred
    2 tablespoons whole wheat flour
    2 oz. Neufchatel cream cheese, cubed
    1/2 teaspoon salt
    1 cup frozen peas
    1/2 teaspoon siracha pepper sauce
    1 (7.5 oz.) can wild salmon, drained, skin discarded, broken into chunks
    1/4 cup sliced unblanched almonds, toasted


Cook noodles according to package directions. Heat oven to 375°F.

MMeanwhile, saute mushrooms in a large nonstick skillet coated with cooking spray over medium-high heat 4 to 5 minutes or until mushrooms are golden brown. Whisk together broth and flour; stir into mushrooms. Reduce heat; simmer, stirring constantly, until sauce is thickened, about 2 minutes. Add cream cheese and salt; cook, stirring constantly, until cream cheese is melted. Stir in peas and pepper sauce.

Drain noodles; return to same pot. Add mushroom mixture; toss well. Add salmon; toss lightly and transfer to a 2-quart round or square casserole or baking dish coated with cooking spray. Cover dish with foil; bake 25 minutes or until heated through. Transfer to serving dishes; top with almonds.

Number of Servings: 4

Recipe submitted by SparkPeople user THEMIS27.

TAGS:  Fish |

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