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    Salmon With Peas And Pasta Casserole

    Source of Recipe

    JoAnna Lund

    Recipe Introduction

    A little "fancier" than tuna casserole, but every bit as comforting!
    Serves 6

    List of Ingredients

    • 1 (14.5-ounce) can pink salmon, drained, boned, and flaked
    • 2 cups cooked rotini pasta, rinsed and drained
    • 1 cup frozen peas, thawed
    • 3/4 cup (3 ounces) shredded Kraft reduced-fat Chedder cheese
    • 1 (10 3/4-ounce) can Healthy Request Cream of Celery Soup
    • 2 teaspoon dried onion flakes


    1. Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine salmon, rotini pasta, peas, and Chedder cheese. Add celery soup and onion flakes. Mix well to combine. Spread mixture into prepared baking dish. Bake for 30 to 35 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 5 servings.

    Final Comments

    Each serving equals:
    HE: 2 2/3 Protein, 1 Bread, 1/4 Slider, 7 Optional Calories
    240 Calories, 8gm Fat, 21gm Protein,
    21gm Carbohydrate, 602mg Sodium, 2gm Fiber
    DIABETIC: 3 Protein, 1 Starch

    HINT: Usually 1 1/2 cups uncooked rotini pasta cooks to about 2 cups.

    "Healthy Exchanges Food Newsletter, June 2002, pg. 6"




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