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5/31/08 5:29 P

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Salmon Cheese Casserole
JoAnna M. Lund

A little cheese can go a very long way when you give it a change to "shake hands and mingle" with the other flavors in this luscious supper dish.
Serves 6 (3/4 cup)

1 (14 3/4-ounce) can pink salmon, drained, boned, and flaked
1 (10 3/4-ounce) can Healthy Request Cream of Celery Soup
1 cup (one 4-ounce can) sliced mushrooms, drained
1 cup finely chopped onion
1 cup finely chopped celery
3/4 cup shredded Kraft reduced-fat Chedder cheese
6 slices reduced-calorie white bread, torn into small pieces
1 teaspoon dried parsley flakes

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine salmon, celery soup, mushrooms, onion, and celery. Add Chedder cheese, bread pieces, and parsley flakes. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Each serving equals:

HE: 2 2/3 Protein, 1 Vegetable, 1/2 Bread, 1/4 Slider, 8 Optional Calories
189 Calories, 5gm Fat, 18gm Protein, 18gm Carbohyrdate,
493mg Sodium, 244mg Calcium, 2gm Fiber
DIABETIC: 3 Protein, 1 Vegetable, 1 Starch

"A Potful of Recipes, pg. 189 or A Deluxe Potful of Recipes, pg. 253."

 current weight: 185.0 
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