Salmon broccoli casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7½ | ounce | Can Salmon |
| ⅓ | cup | Onion, chopped |
| 1 | tablespoon | Butter or Margarine |
| 10¾ | ounce | Can Cream Celery Soup |
| 2 | tablespoons | Lemon Juice |
| 1 | Egg, beaten | |
| ¼ | cup | Parmeasn Cheese, grated |
| ½ | teaspoon | Dill Weed, dried |
| ⅛ | teaspoon | Pepper |
| 8 | ounces | Can mushrooms, undrained |
| 10 | ounces | Pkg. Frozen Broccoli, thawed |
| 1½ | cup | Croutons,seasoned * |
Directions
* may use 1 cup dry bread crumbs. Drain salmon, reserving liquid. Remove skin and bones, break into chunks and set aside. In a large nonstick fry pan saute onion in butter. Add soup (undiluted); heat thoroughly. Stir in lemon juice, egg, cheese, dill, pepper, mushrooms, and reserved salmon liquid. Blend in salmon, broccoli, and croutons or bread crumbs. Place in a greased shallow baking dish. Bake at 325 for 20 minutes.
Posted to recipelu-digest by jeryder@... (Judy E Ryder) on Mar 04, 1998