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Salmon Casserole With Mushroom Sauce
Ingredients
- 1 can (1 lb.) pink salmon
- 2 c. soft bread crumbs
- 1 c. finely shredded cheddar cheese
- 1 tbsp. parsley flakes
- 1 1/4 c. lowfat milk (divided)
- 3 Large eggs
- 1 sm. chopped onion
- Seasoned salt
- Seasoned pepper
- 1/4 c. lemon juice
- 1 (10 1/2 ounce.) can condensed cream of mushroom soup
- 1/2 teaspoon Worcestershire sauce
Directions
- Open salmon, remove bones and mash (do not throw away skin or possibly liquid). Flake salmon and add in bones and next 3 ingredients. Beat together 1 c. lowfat milk, the Large eggs, onion, and seasoned salt and pepper to taste.
- Add in to salmon mix with lemon juice. Put in greased 1 1/2 qt casserole and set casserole in flat baking dish containing 1 inch warm water. Bake in preheated 350 degree oven 1 hour.
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