Salmon Brunch Bake
This creamy, savory casserole is bound to be a big hit at brunch — or any other time you serve it up.
Ingredients
- 2 (5 oz) cans Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
- 1/2 lb. spaghetti, cooked and drained
- 2 Tablespoons butter or margarine
- 1/2 cup chopped onions
- 1 (10 oz) package frozen chopped broccoli, thawed and drained
- 1 (10.75 oz) can condensed cream of mushroom soup, undiluted
- 8 oz. sour cream
- 1/2 teaspoon garlic salt
- 2 Tablespoons cooking sherry
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped or sliced nuts
Nutrition Facts
calories
317
total fat
12.5g
saturated fat
5.2g
trans fat
0g
cholesterol
37mg
sodium
200mg
total carbohydrates
38g
fiber
3g
total sugars
3g
protein
14g
vitamin d
18%
calcium
14%
iron
7%
potassium
9%
Instructions
- Preheat oven 350°F. Butter a shallow 1 1/2-quart baking dish.
- Cook the spaghetti according to package instructions. Drain and set aside.
- In large saucepan melt the butter. Cook onion and broccoli 5 minutes or until tender.
- Add cream of mushroom soup, sour cream and garlic salt; heat and stir.
- Fold in sherry, cooked spaghetti, and salmon.
- Pour into baking dish and sprinkle with Parmesan and chopped nuts.
- Bake 20 to 25 minutes or until heated through.
Nutrition Facts
calories
317
total fat
12.5g
saturated fat
5.2g
trans fat
0g
cholesterol
37mg
sodium
200mg
total carbohydrates
38g
fiber
3g
total sugars
3g
protein
14g
vitamin d
18%
calcium
14%
iron
7%
potassium
9%
