Salmon corn scallop
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7½ | ounce | Canned Alaska salmon |
| ½ | cup | Chopped onions |
| ¼ | cup | Chopped green peppers |
| 3 | tablespoons | Margarine |
| 1¼ | cup | Crushed water crackers |
| 1 | cup | Milk |
| 1 | can | Cream-style corn (16 or 17 oz. can) |
| 2 | Eggs; slightly beaten | |
| 1 | cup | Sharp Cheddar cheese (shredded) |
| ¼ | teaspoon | Black pepper |
Directions
Drain and flake salmon. Set aside. Saute onions and green peppers in 2 tablespoons margarine for 5 - 10 minutes, or until tender. Stir in flaked salmon, 1 cup cracker crumbs, milk, corn, eggs, cheese and pepper. Turn into an 8 x 8 x 2-inch baking dish. Melt remaining margarine; toss with remaining cracker crumbs. Sprinkle over casserole. Bake at 350 F for 30 minutes, or until knife inserted in center comes out clean.
Nutrients Per Serving:
Calories: 372 Fat-Total: 17.3 g Protein: 19.9 g Cholesterol: 117 mg Carbohydrates: 35⅘ g Sodium: 824 mg Dietary Fiber: 2.26 g
Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias