Cheese Salmon Casserole With Celery Sauce Recipe
Servings: 6
Ingredients
- 1 can (16-ounce) salmon, liquid removed
- 1 x Egg, beaten
- 1/2 c. Cream
- 3 Tbsp. Butter, melted
- 1 Tbsp. Lemon juice
- 1/8 tsp Pepper
- 1 1/4 c. Grated Cheddar cheese
- 1 c. Bread crumbs
- 2 Tbsp. Margarine
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 c. Lowfat milk
- 1 c. Minced celery, cooked till crisp tender
Directions
- Combine first 7 ingredients. Mix thoroughly. Put into a greased 1 qt casserole. Top with buttered bread crumbs. Bake at 350 for 40 min.
- Serve warm or possibly cool with celery sauce. Make sauce by melting hutter over low heat. Add in flour, salt and pepper. Stir till well blended. Gradually stir in lowfat milk. Cook, stirring constantly till thick and smooth. Add in celery.
- Yield: 6 to 8 servings.
- MESCAL JOHNSON
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 6 servings | |
| Calories 440 | |
| Calories from Fat 288 | 65% |
| Total Fat 32.73g | 41% |
| Saturated Fat 18.39g | 74% |
| Trans Fat 0.7g | |
| Cholesterol 113mg | 38% |
| Sodium 896mg | 37% |
| Potassium 273mg | 8% |
| Total Carbs 22.92g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.93g | 4% |
| Protein 14.27g | 23% |
