The recipe Salmon and Vegetable Casserole

Made From Scratch Recipes

Salmon and Vegetable Casserole recipe is a Lunch meal that takes 13 minutes to make. If you enjoy for Lunch, you will like Salmon and Vegetable Casserole!

Salmon and Vegetable Casserole

Salmon and Vegetable Casserole Recipe
Salmon and Vegetable Casserole

You can change the quinoa for brown rice - but the nutrition count will change

Salmon and Vegetable Casserole

What Course Is Salmon and Vegetable Casserole?

Salmon and Vegetable Casserole is for Lunch.


How Long Does Salmon and Vegetable Casserole Recipe Take To Prepare?

Salmon and Vegetable Casserole takes 10 minutes to prepare.


How Long Does Salmon and Vegetable Casserole Recipe Take To Cook?

Salmon and Vegetable Casserole takes 13 minutes to cook.


How Many Servings Does Salmon and Vegetable Casserole Recipe Make?

Salmon and Vegetable Casserole makes 6 servings.


What Are The Ingredients For Salmon and Vegetable Casserole Recipe?

The ingredients for Salmon and Vegetable Casserole are:

1 tsp butter
3 spring onions (green onions), sliced thinly
1 carrot, chopped
1 stick celery, chopped
1 Tbs tomato paste
90g mushrooms, sliced
1 small red pepper, chopped
410g can salmon or tuna, no added salt, undrained
130g can whole kernel corn, drained
1 Tbs chives, chopped
1/2 cup grated tasty cheese
2 cup cooked quinoa or brown rice (from 2/3 cup raw quinoa)


How Do I Make Salmon and Vegetable Casserole?

Here is how you make Salmon and Vegetable Casserole:

Combine butter, carrot and celery in a dish. Cover and cook on High for 5 minutes. Add quinoa, tomato paste, spring onions, mushrooms, red pepper, undrained tin of fish, corn and chives. Mix to combine. Sprinkle with cheese Cook on High for 8 minutes.Serving Size:?Serves 6


What's The Nutritional Info For Salmon and Vegetable Casserole?

The nutritional information for Salmon and Vegetable Casserole is:

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 248.6
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 204.5 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 23.1 g

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