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Salmon Casserole With Corn Bread Topping

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  Canned salmon 1 Pound
  Canned condensed cream of mushroom soup 10 3⁄4 Ounce
  Frozen cut green beans 9 Ounce (Thawed)
  Corn muffin mix 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Dry mustard 1⁄4 Teaspoon
  Egg 1
  Milk 1 Cup (16 tbs)

Drain salmon; save liquid.
Flake salmon; distribute evenly over bottom of shallow 1 1/2 quart casserole.
Combine soup, salmon liquid, and green beans in saucepan; heat.
Pour soup mixture over salmon.
Combine corn-muffin mix, green pepper, and mustard in bowl.
Add egg and 1/2 of milk called for on package label; mix as directed on package.
Spoon 8 even mounds onto hot soup mixture.
Bake in 400 °F oven about 22 to 25 minutes, until topping is done and browned.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1565 Calories from Fat 628

% Daily Value*

Total Fat 70 g108.2%

Saturated Fat 13.6 g68.1%

Trans Fat 0 g

Cholesterol 352.9 mg117.6%

Sodium 4830.2 mg201.3%

Total Carbohydrates 99 g33%

Dietary Fiber 6.8 g27.1%

Sugars 36.3 g

Protein 112 g223.4%

Vitamin A 19.9% Vitamin C 63.8%

Calcium 55.5% Iron 30.7%

*Based on a 2000 Calorie diet

Salmon Casserole With Corn Bread Topping Recipe