BAKED SALMON SQUARES WITH CHEESE AND DILL
Source: 366 Low-Fat, Brand-Name Recipes in Minutes by M. J. Smith

This recipe works with tuna, also.

1 (15-oz.) can pink salmon, drained and flaked
1 Tbsp. dried minced onion
2 cups Bisquick® Light baking mix
1/2 cup water
2 oz. part-skim mozzarella cheese
2 Tbsp. Parmesan cheese
SAUCE:
1 (10 3/4-oz.) can Campbell’s® Healthy Request cream of celery soup
1/4 cup skim milk
1/2 tsp. dill weed

Preheat oven to 450 F.

Combine salmon and onion and set aside.

Combine Bisquick and water. Divide dough in half, pressing half of it into an 8-inch square baking dish that has been sprayed with Pam®.

Top evenly with salmon mixture, then shredded cheese.

Drop remaining dough over cheese and sprinkle with Parmesan.

Bake for 15 to 18 minutes or until crust is golden brown. Cut into squares.

Make a sauce by combining soup, milk, and dill weed in a glass cup. Heat through and serve on the side.

Servings: 8 (one (2x4-inch) piece per serving)
Per serving: Calories 330, Calories from fat 72, Total fat 8 g, Saturated fat 3 g, Cholesterol 11 mg, Sodium 566 mg, Total carbohydrate 56 g, Dietary fiber 0, Protein 22 g, Calcium 235 mg

Exchange Values: 3 lean meat, 2 bread/starch