Salmon casserole

Yield: 1 servings

Measure Ingredient
Yields 4 Servings
15 ounces Canned Salmon
3 eaches Green Onions, Sliced
Fine
2 eaches Stalks Celery, Sliced Fine
1 tablespoon Butter
1 cup Cooked White Rice
8 ounces Canned Green Peas
1 cup Cheddar, Shredded
Preheat the oven to 350 degrees.
Drain the salmon, reserve the liquid.
Flake the salmon, removing all the bones.
Melt the butter in a skillet.
Saute the onion and celery until just soft.
2 eaches Eggs
½ cup Half & Half
1 dash Salt
1 dash Black Pepper
1 dash Tabasco Sauce
2 tablespoons Lemon Juice
Celery, Sliced

Combine the salmon, cooked rice, sauteed onion, sauteed celery, peas, salmon liquid and cheddar in a bowl. Beat the eggs and half & half together. Stir in the seasonings. Mix in the lemon juice. Add to the salmon mixture. Turn the mixture into a lightly greased baking dish.

Bake until set and lightly browned on top. Let stand a few minutes before serving. Garnish with sliced fresh celery.

Submitted By RON ALLARD On 07-10-95

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