Fish: 5 pt. Moms Salmon Noodle Casserole
Source of Recipe
"Fast, Cheap, & Easy Cookbook, page 135" JoAnna Lund
List of Ingredients
2 cups hot cooked noodles rinsed and drained
1 can pink salmon (14 3/4-ounce) drained and flaked
1/2 cup sliced mushrooms (one 2.5-ounce jar) undrained
2 cups cut green beans (one 16-ounce can) rinsed and drained
1 can Healthy Request cream of mushroom soup (10 3/4-ounce)
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
1 teaspoon dried dill weed Recipe
Preheat oven to 350 degrees F. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine noodles, salmon, mushrooms, and green beans. Add mushroom soup, onion flakes, parsley flakes,black pepper, and dill weed. Mix well to combine. Spread mixture into prepared baking dish. Bake for 25 to 30 minutes. Place baking dish on a wirrack and let set for 3 minutes. Divide into 4 servings. This recipe can be frozen. Serves 4.
Serving size (1/4 recipe)
According to the cookbook:
Per serving: 274 Cal, 6g Fat, 24g Pro, 31g Carb, 907mg Sod, 234mg Calc, 3g Fib
Healthy Exchanges: 3 Protein, 1 1/4 Vegetable, 1 Bread, 1/2 Slider, 1 Opt.Cal.
Diabetic Exchanges: 3 Meat, 1 1/2 Starch/Carbohydrate, 1 Vegetable
Weight Watcher Points: 5
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