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Salmon Casserole Amandine (Almondine)

Using canned salmon for simpleness and ingredients such as shelled soy beans, sweet peas and plus fiber pasta, this dish is filled with taste and health. Blended in is a mushroom and fat free cream cheese sauce for a creamy and delicious meal.


  • 1 (14 oz can of salmon (remove skin and larger bones)
  • 1/2 cup frozen shelled soy beans (found in the frozen vegetable isle in a bag)
  • 3/4 cup frozen sweet peas
  • 5 oz baby portabella mushrooms
  • 1 to 2 tbls Siracha hot sauce (can be found on your oriental isle in most grocery stores)
  • 1 14.5 oz can lowered sodium beef or chicken broth
  • 2 oz of fat free cream cheese
  • pinch of sea salt
  • 6 oz of thicker pasta such as elbows, wide noodles. (not spaghetti like pasta)
  • 1 tsp olive oil
  • cooking spray


  • Cook pasta as package directs you adding 1 tsp olive oil
  • Rinse pasta and set aside
  • Slice baby mushrooms in half
  • In a skillet sprayed with cooking spray, add your mushrooms
  • Cook 2 mins stirring
  • Add broth
  • Heat on medium flame until hot
  • Chop cream cheese in to small pieces
  • Add cream cheese pieces to hot broth
  • Add salt
  • Cook on medium flame stirring constantly until cream cheese melts completely
  • Pour this sauce over your cooked pasta
  • Add soy beans and peas
  • Add Siracha sauce
  • Stir all well
  • Pour in to a medium sized casserole dish
  • Top casserole with sliced almonds
  • Cover with lid or tin foil
  • Bake at 375 degrees for 25 to 30 mins