Salmon casserole

Yield: 1 servings

Measure Ingredient
\N \N Yields 4 Servings
15 ounces Canned Salmon
3 eaches Green Onions, Sliced
\N \N Fine
2 eaches Stalks Celery, Sliced Fine
1 tablespoon Butter
1 cup Cooked White Rice
8 ounces Canned Green Peas
1 cup Cheddar, Shredded
\N \N Preheat the oven to 350 degrees.
\N \N Drain the salmon, reserve the liquid.
\N \N Flake the salmon, removing all the bones.
\N \N Melt the butter in a skillet.
\N \N 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
\N \N 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

Similar recipes