Quick Tangy Salmon Pie
|Mashed potato||3 Cup (48 tbs), cooled, intent type|
|Frozen peas/Canned peas||2 Cup (32 tbs)|
|Salmon||1 1⁄2 Can (15 oz)|
|Eggs||2 , unbeaten|
|Lemon juice||2 Tablespoon|
|Celery soup||10 Ounce|
|Sour cream/Mayonnaise||1⁄4 Cup (4 tbs)|
|Green onions||2 , sliced|
|Hamburger buns||3 , crumbled (2 Cup)|
Beat one egg into the potato and spread in the bottom and up the sides of a buttered 9-inch-square bake dish.
Sprinkle with peas.
Discard skin from the salmon and empty salmon and juice into a blender.
Add the next five ingredients and cover.
Whiz until well mixed.
Add crumbs, salt, pepper and prepared mustard to taste.
Scrape over the peas.
Bake at 350F for 40 to 50 minutes or until set.
Cool slightly before serving.
Serving size: Complete recipe
Calories 3930 Calories from Fat 436
% Daily Value*
Total Fat 50 g76.8%
Saturated Fat 13.8 g69.1%
Trans Fat 0 g
Cholesterol 896.8 mg298.9%
Sodium 3688.2 mg153.7%
Total Carbohydrates 706 g235.4%
Dietary Fiber 77.3 g309.3%
Sugars 29 g
Protein 195 g390%
Vitamin A 160% Vitamin C 565.1%
Calcium 51.5% Iron 76%
*Based on a 2000 Calorie diet