Salmon Casserole With Buttermilk Biscuits Recipe
Servings: 4
Ingredients
- 1 tbsp. onion, chopped
- 1/4 c. celery, chopped
- Tbsp. butter
- 1/4 c. flour
- 1 can (1 lb.) salmon
- Lowfat milk
- 1/4 c. cream
- 2 tbsp. parsley, minced
- 1/8 teaspoon thyme
- 1 can (4 ounce.) mushroom pcs
- 1 can (1 lb.) English peas
- 1 can buttermilk biscuits
Directions
- In a heavy skillet heat butter, saute/fry onion and celery till tender. Stir in flour and cook for 1 minute, stirring constantly. Drain the salmon and reserve liquid. Add in to onion mix slowly and cook till thickened. Stir in cream, parsley, seasonings and salmon. Drain the mushrooms and stir into salmon mix. Drain peas place in a greased casserole dish and pour salmon mix over peas. Open can of biscuits and place on top of casserole. Bake for 25 min in 425 degree oven or possibly till biscuits are brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 129 | 39% |
| Total Fat 14.64g | 18% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 890mg | 37% |
| Potassium 190mg | 5% |
| Total Carbs 44.31g | 12% |
| Dietary Fiber 2.4g | 8% |
| Sugars 7.45g | 5% |
| Protein 6.48g | 10% |
