Salmon and asparagus bake

Yield: 4 servings

Measure Ingredient
1 340 gram can asparagus; drained
1 210 gram can salmon; drained
2 Hard-boiled eggs; coarsely chopped
1 tablespoon Butter
1 Onion; finely diced
1 teaspoon Flour
1 pack MAGGI Creamy Vegetable Soup Mix
1½ cup Milk
2 Toast bread slices; (2 to 3)
Butter

Cut the asparagus into pieces.

Grease a medium ovenproof dish. Place half the asparagus on the base.

Cover with the salmon, then the eggs.

Place the remaining asparagus over the top.

Heat the butter in a small saucepan. Add the onion and cook for 2-3 minutes.

Stir in the flour and cook, stirring, for a further minute.

Combine the soup mix and milk. Add to the onion mixture. Bring to the boil, stirring constantly, then simmer for 3 minutes.

Pour the mixture over the asparagus.

Spread the bread with butter, remove the crusts and cut the bread into 2-3cm cubes. Place, butter side up, on top of the asparagus mixture.

Cook in a preheated oven, 190 C, for 15-20 minutes or until the sauce is bubbling and the topping is golden brown.

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