Saturday, October 25, 2014

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Salmon & Broccoli Casserole

Salmon & Broccoli Casserole
This is like a quiche except that there is no crust. Feel free to substitute the canned salmon with some fresh salmon for even more great flavor.
At a glance
Main Ingredient
Cooking Method
6 servings
    3/4 cup cholesterol-free egg substitute
    1/4 cup chopped green onions
    1/4 cup plain fat-free yogurt
    2 tsp. all-purpose flour
    1 tsp. dried basil
    1/8 tsp. salt
    1/8 tsp. black pepper
    3/4 cup frozen broccoli florets, thawed and drained
    1/3 cup drained and flaked water-packed boneless, skinless canned salmon
    2 tbsp. grated Parmesan cheese
    1 plum tomato, thinly sliced
    1/4 cup of fresh breadcrumbs
Preheat oven to 375 degrees. Spray 6-cup rectangular casserole or 9-inch pie plate with nonstick cooking spray. Combine egg substitute, green onions, yogurt, flour, basil, salt and pepper in medium bowl until well blended. Stir in broccoli, salmon and cheese. Spread evenly in prepared casserole. Top with tomato slices. Sprinkle breadcrumbs over top. Bake, uncovered, 20 to 25 minutes or until knife inserted into center comes out clean. Let stand 5 minutes. Cut in half before serving.
Additional Tips
Ready in 40 min
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