Salmon and Vegetable Pies

These individual spaghetti-crust pies are brimming with chunks of salmon or tuna and lots of crisp vegetables.

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  • Makes: 4 servings
  • Prep: 35 mins
  • Bake: 20 mins 350°F
  • Stand: 5 mins

Salmon and Vegetable Pies

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5.0 by 1 people

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Directions

  1. For spaghetti crusts, cook pasta according to package directions; drain. Immediately toss together pasta, the 1 beaten egg, the Parmesan cheese, and 1 tablespoon of the margarine or butter. Divide pasta mixture evenly among 4 greased individual au gratin dishes. Press pasta mixture in bottom and up sides of dishes to form crusts. Set aside.
  2. In a large skillet cook broccoli, carrot, onion, oregano or savory, garlic, and salt in the remaining margarine or butter until vegetables are crisp-tender. Gently stir salmon or tuna into the vegetable mixture.
  3. Divide salmon or tuna mixture evenly between the spaghetti crusts. Combine the 2 beaten eggs and half-and-half, light cream, or milk. Pour evenly over the fish mixture. Cover with foil. Bake in a 350 degree F. oven for 15 minutes. Remove foil; bake for 5 to 10 minutes more or until set. Let stand for 5 minutes before serving. Makes 4 servings.
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Nutrition Facts (Salmon and Vegetable Pies)

  • Per serving:
  • 472 kcal ,
  • 24 g fat
  • (8 g sat. fat ,
  • 212 mg chol. ,
  • 803 mg sodium ,
  • 30 g carb. ,
  • 33 g pro.
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