Salmon Casserole
- 1 lb. can pink salmon, undrained
- 2 c. soft bread crumbs
- 1 c. shredded cheddar cheese
- 1 Tbsp. parsley flakes
- 1 small onion, minced
- 1 1/4 c. milk, divided
- 3 eggs
- 1/4 c. lemon juice
- seasoned salt
- seasoned pepper
- 10 1/2 oz. can cream of mushroom soup
- 1/2 tsp. Worcestershire sauce
- Preheat oven to 350u0b0. Remove any bones from salmon. Flake salmon; add crumbs, cheese, onion and parsley. In separate bowl, beat together 1 cup milk, eggs, dash of salt and pepper and lemon juice. Add milk mixture to salmon and mix well. Place in buttered 1 1/2 quart flat casserole and set this dish in another larger flat dish containing 1 inch of hot water. Bake for 1 hour or until set. Make sauce by mixing soup, 1/4 cup milk, and Worcestershire sauce. Heat sauce and serve over casserole.
pink salmon, bread crumbs, cheddar cheese, parsley flakes, onion, milk, eggs, lemon juice, salt, pepper, cream of mushroom soup, worcestershire sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=85058 (may not work)