Quick Salmon and Veggie Casserole
A speedy, high-protein salmon and vegetable casserole that combines canned salmon with wholesome frozen vegetables and creamy mashed potatoes for a satisfying meal.
8 min
Prep
15 min
Cook
4
Serves
520
Calories
Macros · per serving
32g protein
50g carbs
20g fat
Ingredients
For 4 servings
- 800 g canned salmon
- 400 g frozen mixed vegetables
- 800 g potatoes
- 120 ml milk
- 2 tablespoon butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- black pepper — to taste
- salt — to taste
Instructions
- 1
Peel and chop the potatoes into small chunks. Place in a large pot, cover with water, and bring to a boil. Cook for 10-12 minutes until tender.
- 2
Drain the potatoes, return to the pot, and add milk, butter, salt, and black pepper. Mash until smooth and set aside.
- 3
Preheat oven to 200°C (390°F).
- 4
In a large mixing bowl, combine canned salmon (drained), frozen mixed vegetables, onion powder, garlic powder, salt, and pepper.
- 5
Spread the salmon and vegetable mixture evenly in a baking dish, and top with mashed potatoes, spreading evenly.
- 6
Bake in the preheated oven for 10 minutes until the edges are slightly browned and the casserole is heated through.
- 7
Remove from the oven and let it rest for a few minutes before serving.
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