14 1/2 oz can salmon (do not drain)
4 oz can mushrooms, drained
1/3 cup eggbeaters
1 Tbsp lemon juice
1 Tbsp minced onion
1 diced bell pepper
1 cup grated fat-free cheese
1 1/2 cups whole wheat Panko (Japanese bread crumbs)
Flake fish into a bowl and stir in remaining ingredients.
Pour into a lightly greased crockpot; cover, cook on low 2 -4 hours.
Notes: If you want more mushrooms than just one tiny 4 ounce can:
- Use an 8 ounce can of mushrooms
- Increase the eggbeaters to just under 1/2 cup
- Add 1 to 1 1/2 Tbsp additional Panko