|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy salmon casserole makes a nutritious weeknight meal. The breadcrumb topping becomes wonderfully crunchy in the oven. Fresh dill brightens up the fish and vegetables, and the comforting combination of cream of mushroom soup and cheddar cheese brings it all together for a go-to dinner in no time at all.
- 4 large eggs
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1 teaspoon dried dill weed
- 1/4 teaspoon pepper
- 1 (14 3/4-ounce) can salmon (drained, picked over, flaked)
- 1 1/2 cups frozen green peas (thawed)
- 8 ounces cheddar cheese (shredded, divided)
- 1 red bell pepper (chopped)
- 1 medium onion (chopped)
- 1/4 cup fine dry bread crumbs
Gather the ingredients.
Heat the oven to 350 F (180 C/Gas 4). Butter an 11-by-7-by-2-inch baking pan.
Whisk the eggs in a mixing bowl.
Stir in the soup, dill, and ground pepper until blended.
Add the flaked salmon, thawed peas, half of the cheese, bell pepper, onion, and bread crumbs. Stir to blend ingredients.
Transfer mixture to the prepared baking pan.
Bake in the preheated oven for 45 minutes.
Sprinkle with the remaining cheese and continue baking for 5 minutes, or until the cheese has melted.
Let the casserole stand for 10 minutes before cutting and serving.