Deviled salmon

6 servings

Ingredients

QuantityIngredient
1poundsSalmon; canned
Milk
4tablespoonsButter (or marg.); divided
2tablespoonsFlour, all-purpose
1teaspoonWorcestershire sauce
8dropsHot sauce
cupBreadcrumbs, fine; divided
1tablespoonOnion; grated
2tablespoonsGreen pepper; chopped
¼teaspoonSalt
2Eggs; hard-cooked, chopped

Directions

Drain and flake salmon, reserving liquid. Add milk to salmon liquid to make 1 cup. Melt 2 tablespoons butter, and blend in flour. Add salmon liquid gradually; cook until thick and smooth, stirring constantly.

Add all remaining ingredients except 2 tablespoons butter and ½ cup breadcrumbs; mix well. Spoon into 6 well-greased individual casseroles.

Melt reserved butter, and toss with reserved breadcrumbs; sprinkle over casseroles. Bake at 375 degrees about 20 minutes or until brown.

SOURCE: Southern Living Magazine, May, 1974. Typed for you by Nancy Coleman.

Submitted By GAIL SHIPP On 07-14-95