You are here

Salmon Casserole

admin's picture
  Butter/Margarine 2 Tablespoon
  Mushroom slices 2 Cup (32 tbs)
  Chopped carrots 1 1⁄2 Cup (24 tbs)
  Frozen peas 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Cooked rice 4 Cup (64 tbs)
  Canned red salmon 14 Ounce, drained, flaked (1 Can)
  Condensed cream of mushroom soup 10 3⁄4 Ounce, undiluted (1 Can)
  Grated american cheese/Grated cheddar cheese 8 Ounce (2 Cup)
  Sliced black olives 1⁄2 Cup (8 tbs)

1. Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray; set aside.
2. Melt margarine in large skillet or Dutch oven over medium heat. Add mushrooms, carrots, peas, celery, onion, bell pepper, parsley, garlic, salt, black pepper and basil; cook and stir 10 minutes or until vegetables are tender. Add rice, salmon, soup and cheese; mix well.
3. Transfer to prepared casserole. Sprinkle olives over top. Bake 30 minutes or until hot and bubbly.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3199 Calories from Fat 1247

% Daily Value*

Total Fat 141 g216.8%

Saturated Fat 66 g329.8%

Trans Fat 0 g

Cholesterol 560.7 mg186.9%

Sodium 5730.8 mg238.8%

Total Carbohydrates 293 g97.6%

Dietary Fiber 22.4 g89.6%

Sugars 32.2 g

Protein 192 g383.8%

Vitamin A 859.9% Vitamin C 272.7%

Calcium 183.5% Iron 147%

*Based on a 2000 Calorie diet

Salmon Casserole Recipe