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Ingredientes
- 7Â 3/4 ounce Salmon, Canned
- 4 c. Bread Cubes, 6 Slices
- 3/4 c. Onion, Minced
- 1 c. Celery, Diced
- 1/2 c. Green Pepper, Minced
- 1/2 c. Mayonnaise
- 4 whl Large eggs
- 2 c. Lowfat milk
- 10Â 3/4 ounce Cream Of Mushroom Soup, Canned
- 1/2 c. Sharp Cheddar Cheese, Grated
Direcciones
- 1. Drain and flake salmon, reserving liquid.
- 2. Place half of the bread cubes in bottom of buttered shallow 2 1/2 qt casserole.
- 3. Mix together salmon, onion, celery, green pepper and mayonnaise. Spread over bread cubes. Top with remaining bread cubes.
- 4. Beat Large eggs; blend with lowfat milk, reserved salmon liquid and undiluted soup.
- 5. Pour over salmon and bread mix.
- 6. Cover and chill overnight.
- 7. Top with grated cheese and bake at 350 degrees for 1 hour and 15 min.
- NOTES : This overnight Salmon Casserole may be just the answer for the hostess who has gaily invited friends over for brunch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 6 servings | |
| Calories 813 | |
| Calories from Fat 333 | 41% |
| Total Fat 37.48g | 47% |
| Saturated Fat 9.54g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 1510mg | 63% |
| Potassium 589mg | 17% |
| Total Carbs 85.92g | 23% |
| Dietary Fiber 4.3g | 14% |
| Sugars 9.43g | 6% |
| Protein 34.25g | 55% |
