11Ingredients
340Calories
50Minutes

Ingredients

  • 12 slices sandwich bread
  • 1/4 cup butter (soft)
  • 2 teaspoons prepared mustard
  • 2 cans red salmon (7 ¾ oz. each, drained)
  • 1 cup shredded cheddar cheese (about 4 oz.)
  • 1/4 cup pimiento-stuffed olives (sliced)
  • onion (1 sm., chopped, about ¼ cup)
  • 10 ounces frozen green peas
  • 10 3/4 ounces condensed cream of shrimp soup
  • 1/4 cup milk
  • dill pickles

Directions

  1. Toast bread, trim crusts. Mix butter and mustard, spread over 1 side of each bread slice. Arrange 6 slices bread buttered sides up in ungreased baking dish 11 3/4 x 7 1/2 x 1 3/4 inches.
  2. Heat oven to 350 degrees. Flake salmon, removing skin and bones. Mix salmon, cheese, olives and onion. Spread salmon mixture evenly over bread in baking dish. Cut remaining 6 slices bread diagonally in half, place buttered sides up on salmon mixture. Rinse frozen peas under running cold water to separate, layer on bread. Mix soup and milk, pour evenly on and around sandwiches.
  3. Bake uncovered until hot and bubbly, 25 to 30 minutes. Serve with dill pickles. Makes 6 servings.
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NutritionView more

340Calories
Sodium34%DV820mg
Fat26%DV17g
Protein24%DV12g
Carbs11%DV34g
Fiber16%DV4g

PER SERVING *

Calories340Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat10g50%
Trans Fat
Cholesterol40mg13%
Sodium820mg34%
Potassium200mg6%
Protein12g24%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber4g16%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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