Noodle Casserole with Broccoli, Salmon and Tomatoes
Noodle casserole with broccoli, salmon and tomatoes - A delicious combination of fish, vegetables and pasta.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 206 mg |
Ingredients
- Ingredients
- 1 tsp butter
- 400 grams Broccoli
- salt
- 400 grams tubular pasta
- 400 grams Salmon
- 50 grams sundried Tomatoes
- 50 milliliters Whipped cream
- 350 milliliters
- 4 eggs
- 50 grams Crème fraiche
- 50 grams grated Cheese (such as Gouda)
- 1 Tbsp Caper
- peppers
- 2 stalks Basil
Preparation steps
Grease a baking dish with butter. Rinse the broccoli and blanch for 3 minutes in boiling salted water. Shock in ice water then drain.
Cook pasta in boiling salted water for about 5 minutes until al dente. Drain.
Meanwhile, rinse the salmon under cold water, pat dry and chop. Cut the tomatoes into small pieces.
Whisk together the cream, milk, eggs, crème fraîche, cheese, tomatoes and capers. Season with salt and pepper.
Mix together the pasta, broccoli and salmon. Transfer to the prepared pan, pour the egg mixture over top and bake in a preheated oven at 225°C (fan 200°C; gas mark 3-4) (approximately 450°F) until golden brown, about 30 minutes.
Rinse the basil, shake dry and pluck the leaves. Garnish the casserole with basil to serve.
