Salmon Parm Casserole

By Tonya_Speed

NUTRITION per serving: 392 Calories; 6g Fat; 22g Protein; 55g Carbohydrate; 3g Dietary Fiber; 45mg
Cholesterol; 102mg Sodium. Exchanges: 3 Grain (Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0
Other Carbohydrates. Points: 8

Ingredients

• 2 cups brown rice
• 1 (16 ounce) canned salmon, drained (or use equivalent fresh or frozen, cooked)
• 1 cup cauliflower florets
• 1 cup Parmesan cheese, grated
• 1 cup dry white wine (or white grape juice with a splash of vinegar)
• 1 cup milk
• 3 cups water
• 2 teaspoons fennel seed
• 1 teaspoon spicy brown mustard
• Salt and pepper to taste
• 1 (14.5-oz.) can diced tomatoes, drained
• 3 green onions, chopped

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Combine rice, salmon, cauliflower, cheese, wine, milk, water, fennel seed, mustard,
salt and pepper to taste in slow cooker. Cover and cook on low heat setting for 8 hours. About 30 minutes before you are ready to serve, raise temperature to high and add tomatoes and green onions.

SERVING SUGGESTION: Serve with coleslaw and steamed broccoli.