Salmon Florentine
Wholesome, appetizing goodness that the family will enjoy.
Serves 6
Prep time
10 min
Cook Time
50 min
Time to Table
1 hour
Ingredients
2½ cups (227 g)
Egg noodles - uncooked, medium
2 cups
Sliced fresh mushrooms
½ cup
Chopped onion
¼ cup
Butter
¼ cup
Flour
1 can (429 mL)
Chicken broth
¾ cup
Milk
2 cans (213 g)
Clover Leaf Salmon, drained and flaked (remove skin & bones as desired)
1 package (284 g)
Frozen spinach, thawed and drained
¼ cup
Chopped pimiento
1 tsp
Dill weed
¼ tsp
Salt
¼ tsp
Black pepper
1 ½ cups
Crushed plain potato chips
Preparation
- Preheat oven at 350° F.
- Prepare pasta according to package directions. Pour cooked noodles into 2 -quart casserole dish.
- In a large saucepan, sauté mushroom and onion in butter. Stir in flour and cook until bubbly about 2 - 3 minutes. Stir in chicken broth and milk, bring to a boil and simmer for 2 minutes. Remove from heat and stir in salmon, spinach, pimiento, dill, salt and pepper. Pour sauce mixture over noodles and mix gently. Bake for 30 minutes.
- Top with potato chips and bake 10 minutes longer.
- Serve hot.
Prepared with
Nutrition
Amount per serving | % Daily Value | |
---|---|---|
Calories | 400 | |
Fat | 19 g | 29% |
Saturated Fat | 8 g | |
Trans Fat | 0.3 g | |
Saturated + Trans | 42% | |
Cholesterol | 95 mg | |
Sodium | 810 mg | 34% |
Carbohydrate | 46 g | 15% |
Fibre | 4 g | 16% |
Sugar | 6 g | |
Protein | 22 g | |
Vitamin A | 40% | |
Vitamin C | 100% | |
Calcium | 25% | |
Iron | 20% |