Salmon Supper

10m
Prep Time
30m
Cook Time
40m
Ready In

Recipe: #16730

January 14, 2015



"Dodge County Extension 1976, made with canned salmon and Grands biscuits."

Original is 4 servings

Nutritional

  • Serving Size: 1 (346.2 g)
  • Calories 557.6
  • Total Fat - 30.6 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 114.1 mg
  • Sodium - 1054.6 mg
  • Total Carbohydrate - 49.6 g
  • Dietary Fiber - 3.2 g
  • Sugars - 27.2 g
  • Protein - 21.1 g
  • Calcium - 202.7 mg
  • Iron - 1.7 mg
  • Vitamin C - 25.2 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 450 degrees Fahrenheit.

Step 2

Saute onion and green pepper in butter until onion is golden. Blend in flour and salt.

Step 3

Stir in cream of mushroom soup and milk with the salmon drained into milk to make the 1-1/2 cups. Bring to a boil. Boil 1 minute.

Step 4

Add flaked salmon, peas, and lemon juice.

Step 5

Pour mixture into an 11 1/2 x 7 x 1-inch pan. Top with biscuits.

Step 6

Bake 12 minutes.

Tips


No special items needed.

0 Reviews

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