Deviled salmon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Salmon; canned |
| Milk | ||
| 4 | tablespoons | Butter (or marg.); divided |
| 2 | tablespoons | Flour, all-purpose |
| 1 | teaspoon | Worcestershire sauce |
| 8 | drops | Hot sauce |
| 2½ | cup | Breadcrumbs, fine; divided |
| 1 | tablespoon | Onion; grated |
| 2 | tablespoons | Green pepper; chopped |
| ¼ | teaspoon | Salt |
| 2 | Eggs; 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