Photo: Giovanna Gomes
Estimated Nutrition (whole recipe, rough)
491
Calories
33g
Protein
27g
Fat
31g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Amount Measurement Ingredient Preparation Method
- 4 c cooked elbow macaroni about 7 oz dry
- 1 can reduced-fat cream of mushroom soup
- 1 c skim milk
- 12 1/4 oz water-packed tuna
- 1 c mushroom pieces raw
- 2 Tbsp green onion tops
- 1/4 tsp celery seed
- 1/4 tsp lemon pepper
- salt (optional)
- =
Directions
1
Mix altogether. Pour into two 1 1/2 quart casseroles coated with
2
cooking spray. (One may be lined with heavy duty foil before spraying.
3
Then freeze before baking.)
4
Bake at 350=B0 F for 25-30 min. (Bake FROZEN casserole for 50-60 min
5
until hot.)
Recipe sourced from
fandom