Fantastic Creamy Salmon & Mushrooms Casserole (Keto Friendly)
Ingredients:
32 oz salmon fillets.
24 oz baby portobello mushrooms, sliced
1 onion, chopped
1 cup of chopped celery (about 4 sticks)
1 lb softened cream cheese
4 cups shredded Mozzarella cheese
Parsley, salt and pepper to taste
12 oz bag of frozen Riced Cauliflower
Instructions:
Bake the salmon with butter salt and parsley on it. 30 to 40 min at 400 F.
Once cooked, take off the skin and bones if needed and shred in a large bowl.
In a hot pan cook 8 oz of mushroom, all the onion and celery with a bit of oil, salt, pepper, garlic and parsley. Add to the bowl.
Melt the cream cheese and mix in with salmon.
Then mix in 2 cups of mozzarella and spices.
Cook the rest of the mushroom separately and put on the side.
In the casserole dish, put in this order:
half of the fish mixture and flatten down,
half the mushrooms evenly,
half the cauliflower rice evenly,
1 cup mozzarella cheese evenly.
Repeat one more time.
Bake at 400 F for 40 min or until top is golden brown. Enjoy!
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