Saucy Salmon And Vegetables
|Carrots||4 Medium, thinly sliced|
|Celery stalks||3 , sliced 1/4 inch thick|
|White onions||6 Small, cut in half|
|Water||1 Cup (16 tbs)|
|Canned salmon||1 Pound (1 Can)|
|Milk||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
In 2 or 2 1/2-quart casserole, combine carrots, celery, onions, water and salt.
Cook covered, 10 minutes or until partially cooked.
Combine flour with liquid from salmon.
Add milk, flour mixture, salmon, Worcestershire sauce and pepper to vegetables.
Cook covered, 10 minutes or until vegetables are desired doneness and sauce boils and thickens.
Stir in cheese.
Let stand, covered, 2 minutes to melt cheese.
Serving size: Complete recipe
Calories 1707 Calories from Fat 531
% Daily Value*
Total Fat 59 g91.3%
Saturated Fat 16.9 g84.4%
Trans Fat 0 g
Cholesterol 196.5 mg65.5%
Sodium 4926 mg205.2%
Total Carbohydrates 153 g51.2%
Dietary Fiber 24 g95.8%
Sugars 62.1 g
Protein 122 g244.7%
Vitamin A 847.3% Vitamin C 134.8%
Calcium 100.1% Iron 31.5%
*Based on a 2000 Calorie diet