Cheesy Salmon Casserole - Crockpot (C3)

Simmie Sinow

Serves 6

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