SLOW-COOKER CREAMY BLUE CHEESE SALMON CASSEROLE
There's no need to heat up the kitchen for this casserole. It takes only 10 minutes to get the scrumptious complete meal started in the slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, beans, corn, soup, water and pepper.
- Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes).
- In 1-cup measuring cup, mix half-and-half and flour with whisk until well blended. Stir into potato mixture in slow cooker. Stir in salmon. If using Low heat setting, increase to High. Cover; cook 15 to 20 minutes longer or until salmon flakes easily with fork. Stir in cheese and chives.
Nutrition Facts : Calories 460, Carbohydrate 57 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 7 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g
SLOW COOKER SALMON CASSEROLE
Steps:
- Stir water, salmon, white rice, chicken soup, broccoli soup, dill, and lemon pepper together in the crock of your slow cooker.
- Cook on High for 2 hours.
- Stir peas into the salmon mixture and continue cooking for 1 hour more.
Nutrition Facts : Calories 479.4 calories, Carbohydrate 63.3 g, Cholesterol 43.5 mg, Fat 11.1 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 2.7 g, Sodium 1070.1 mg, Sugar 3.6 g
SALMON CASSEROLE
We LOVE this recipe, even DH, who hates fish. It's from "Favorite Recipes from Quilters." Prep time approximate.
Provided by Debbie R.
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook macaroni.
- Drain salmon; break it into bite-size pieces.
- Make Sauce: Melt butter. Saute onion until transparent. Blend in flour, stirring constantly. Slowly stir milk into saucepan mixture. Cook until smooth and thick, stirring constantly. Add lemon juice and parsley. Mix well.
- Spoon pasta into sprayed casserole dish. Put salmon on top. Sprinkle with 3/4 cup cheese. Pour sauce over it, and sprinkle with the rest of the cheese.
- Bake at 375 for 25 min or until hot and lightly browned.
- NOTE: This doesn't make for a lot of sauce. To keep original proportions, double the butter, onion, flour, milk, lemon juice and parsley.
Nutrition Facts : Calories 634.1, Fat 29.3, SaturatedFat 15.8, Cholesterol 152.9, Sodium 794.6, Carbohydrate 45.4, Fiber 1.9, Sugar 5.4, Protein 46.9
SLOW COOKER SALMON LOAF
As a stay-at-home mom with two small children, I'm always looking for quick, easy recipes that can be prepared ahead of time. I also don't like to heat up my oven during our hot Georgia summers. I adapted this recipe from one I found in an old slow-cooker book of my grandma's. I serve it with macaroni and cheese and pinto beans. -Kelly Ritter, Douglasville, Georgia
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut three 20x3-in. strips of heavy duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker coated with cooking spray., In a large bowl, combine the first five ingredients. Add salmon and mix well. Gently shape mixture into a round loaf. Place in the center of the strips., Cover and cook on low for 4-6 hours or until a thermometer reads 160°. Using foil strips as handles, remove the loaf to a platter.
Nutrition Facts : Calories 258 calories, Fat 12g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 1035mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
SALMON CASSEROLE
I got this recipe off the Rachael Ray show. Her recipe called for canned tuna. I did'nt have any so I used salmon steaks that I had from Costco. It was so good that It is now a weekly recipe in my house.. Yummo.. Enjoy..
Provided by MsMargo
Categories Healthy
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Drain pasta thoroughly, return it to the pot and reserve.
- In a large skillet over medium-high heat, heat 1 turn of the pan of EVOO and the butter. Cook garlic and onion until tender, about 2-3 minutes.
- Sprinkle in flour and cook for another minute then whisk in chicken stock and half-and-half, season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken.
- Turn off the heat, fold in the parsley, grated Parmigiano Reggiano, cannellini beans, spinach, salmon flaked, penne.
- Pour the mixture into a 13x9" baking dish and top with remaining cheese.
- Place in the oven to brown the topping, about 10 minutes.
Nutrition Facts : Calories 678.9, Fat 19.2, SaturatedFat 5.8, Cholesterol 114.3, Sodium 659.6, Carbohydrate 64.5, Fiber 11.9, Sugar 3.2, Protein 64.7
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