Christmas casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Salmon; 6 1/2 oz or 233 g |
| 2 | cups | Soda crackers-coarsely crush |
| 1 | can | Corn; creamed, 14 oz |
| 1 | cup | Cheddar cheese; grated |
| ¼ | cup | Milk |
| ¼ | cup | Green pepper, cubed |
| 1 | Egg | |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Butter |
| 2 | tablespoons | Almonds; thin sliced |
Directions
Preheat oven to 450F. Drain salmon in large bowl. Remove skin and bones. Flake. Crush soda crackers with rolling pin coarsely. Add to salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and pepper. Mix. Beat egg lightly with fork in small bowl and add to salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish with lid. Smooth top. Top with reserved crushed soda crackers and dot with butter. Sprinkle top with thin sliced almonds.
Bake covered 30 minutes at 35Oø. Uncover for last 5 minutes.
Good if you don't want to bother making stuffing.
This is based on my grandmother's recipe and was originally made with oysters (they came in on trains to Iowa at Christmas time at the turn of the century and were only available then. Unfortunately, they fairly expensive here in Toronto :) Serves:4 Source: Anne MacLellan