Nutrition info - Recipes

Salmon & Broccoli Casserole

No fish story here -- just a delicious seafood dish that will have you swimming for more. 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.

Salmon & Broccoli Casserole


For 6 people

  • 3/4 cup(s) cholesterol-free egg substitute
  • 1/4 cup(s) chopped green onions
  • 1/4 cup(s) plain fat-free yogurt
  • 1/10 cup(s) all purpose flour
  • 1/3 tablespoon(s) dried basil
  • 1/8 teaspoon(s) salt
  • 1/8 teaspoon(s) black pepper
  • 3/4 cup(s) frozen broccoli florets, thawed and drained
  • 1/3 cup(s) drained and flaked water-packed boneless, skinless canned salmon
  • 2 cup(s) grated Parmesan cheese
  • 1 plum tomato, thinly sliced
  • 1/4 cup(s) 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.
Ready in 40 min

Nutrition facts

  • Kcal: 63.19 kcal
  • Fibers (g): 1.22g
  • Sodium (mg): 171.01mg
  • Carbs: 6.98g
  • Fat: 1.37g
  • Saturated fat (g): 0.32g
  • Proteins: 5.62g