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Ingredientes
- 2 can Salmon (7 3/4 ounce cans)
- 1 Tbsp. Lemon juice
- 2 x Large eggs, beaten
- 1 c. Rolled oats
- 1 c. Cheese, grated
- 1/4 c. Onion, diced
- 1/2 c. Celery, diced
- 1/2 c. Carrots, grated
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1/2 tsp Parsley flakes, dry
- 1 can Cream of mushroom soup (8oz)
- 3/4 c. Lowfat milk or possibly 1/2 cream & 1/2 lowfat milk
Direcciones
- Mix all ingredients except soup and lowfat milk. Bake in a loaf tin or possibly a casserole dish in a 350F oven for 40 - 45 min. Remove from pan. Combine soup and lowfat milk, heat and pour over the loaf as a sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 458g | |
| Recipe makes 4 servings | |
| Calories 643 | |
| Calories from Fat 269 | 42% |
| Total Fat 30.4g | 38% |
| Saturated Fat 11.18g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 323mg | 108% |
| Sodium 1943mg | 81% |
| Potassium 1034mg | 30% |
| Total Carbs 24.58g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.31g | 4% |
| Protein 68.29g | 109% |
