Salmon Supper
Recipe: #16730
January 14, 2015
Categories: Casseroles Salmon, Sunday Dinner, Refrigerated Dough, Salmon Dinner, more
"Dodge County Extension 1976, made with canned salmon and Grands biscuits."
Original is 4 servings
Ingredients
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.
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