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Ingredientes
- 1 can (1 lb.) pink salmon
- 2 c. soft bread crumbs
- 1 c. finely shredded cheddar cheese
- 1 tbsp. parsley flakes
- 1 1/4 c. lowfat milk (divided)
- 3 Large eggs
- 1 sm. chopped onion
- Seasoned salt
- Seasoned pepper
- 1/4 c. lemon juice
- 1 (10 1/2 ounce.) can condensed cream of mushroom soup
- 1/2 teaspoon Worcestershire sauce
Direcciones
- Open salmon, remove bones and mash (do not throw away skin or possibly liquid). Flake salmon and add in bones and next 3 ingredients. Beat together 1 c. lowfat milk, the Large eggs, onion, and seasoned salt and pepper to taste.
- Add in to salmon mix with lemon juice. Put in greased 1 1/2 qt casserole and set casserole in flat baking dish containing 1 inch warm water. Bake in preheated 350 degree oven 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 124 | 38% |
| Total Fat 14.09g | 18% |
| Saturated Fat 6.19g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 769mg | 32% |
| Potassium 271mg | 8% |
| Total Carbs 34.36g | 9% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.66g | 4% |
| Protein 15.34g | 25% |
