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Cheese Salmon Casserole With Celery Sauce
Ingredients
- 1 can (16-ounce) salmon, liquid removed
- 1 x Egg, beaten
- 1/2 c. Cream
- 3 Tbsp. Butter, melted
- 1 Tbsp. Lemon juice
- 1/8 tsp Pepper
- 1 1/4 c. Grated Cheddar cheese
- 1 c. Bread crumbs
- 2 Tbsp. Margarine
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 c. Lowfat milk
- 1 c. Minced celery, cooked till crisp tender
Directions
- Combine first 7 ingredients. Mix thoroughly. Put into a greased 1 qt casserole. Top with buttered bread crumbs. Bake at 350 for 40 min.
- Serve warm or possibly cool with celery sauce. Make sauce by melting hutter over low heat. Add in flour, salt and pepper. Stir till well blended. Gradually stir in lowfat milk. Cook, stirring constantly till thick and smooth. Add in celery.
- Yield: 6 to 8 servings.
- MESCAL JOHNSON
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