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Salmon Supper Casserole
Salmon Supper Casserole
1 can (7-3/4 oz.) salmon
3 cups cooked egg noodles
1 cup grated Cheddar cheese
1 cup frozen peas, thawed
1/4 cup sliced green onions
2 tablespoons minced parsley
1 can (10-3/4 oz.) condensed
cream of celery soup
1/2 cup dairy sour cream
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Salt and pepper to taste
Grated Parmesan cheese
Drain and flake salmon, reserving liquid. Combine flaked salmon and liquid
with remaining ingredients, except Parmesan cheese. Place in buttered
2-quart casserole and sprinkle with grated Parmesan cheese. Bake at
375 degrees for 30 to 40 minutes. Garnish with slice of lemon and parsley.
Makes 6 servings.
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# Salmon Supper Casserole
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 3 cups cooked egg noodles
- 1 cup grated Cheddar cheese
- 1 cup frozen peas, thawed
- 1/4 cup sliced green onions
- 2 Tbsp minced parsley
- 1 can (10-3/4 oz.) condensed cream of celery soup
- 1/2 cup dairy sour cream
- 1 Tbsp lemon juice
- 1/2 tsp dry mustard
- Salt and pepper to taste
- Grated Parmesan cheese
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine flaked salmon and liquid with remaining ingredients, except Parmesan cheese.
3. Place in buttered 2-quart casserole and sprinkle with grated Parmesan cheese.
4. Bake at 375 degrees for 30 to 40 minutes.
5. Garnish with slice of lemon and parsley. -
Fiesta Salmon Loaf
Fiesta Salmon Loaf
1 can (15-1/2 oz.) salmon or
2 cans (7-3/4 oz.) salmon
1-1/2 cups cooked rice
1 can (8-3/4 oz.) cream-style
corn
1/3 cup chopped green pepper
2 tablespoons chopped green
onions
3 tablespoons diced green
chilies
1 cup grated Monterey Jack
cheese
1 egg, beaten
1/4 teaspoon seasoning salt
3 drops Tabasco sauce
Drain and flake salmon, reserving liquid. Combine salmon and reserved
salmon liquid with remaining ingredients. Turn into an oiled 8-1/2 x 4-1/2-
inch loaf pan. Bake at 350 degrees 1 hour. Remove from oven and let stand
5 minutes. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings.
Because the fat content in canned salmon is the polyunsaturated type, it
is recommended for those on low cholesterol diets.
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# Fiesta Salmon Loaf
## Ingredients
- 1 can (15-1/2 oz.) salmon or 2 cans (7-3/4 oz.) salmon
- 1-1/2 cups cooked rice
- 1 can (8-3/4 oz.) cream-style corn
- 1/3 cup chopped green pepper
- 2 Tbsp chopped green onions
- 3 Tbsp diced green chilies
- 1 cup grated Monterey Jack cheese
- 1 egg, beaten
- 1/4 tsp seasoning salt
- 3 drops Tabasco sauce
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine salmon and reserved salmon liquid with remaining ingredients.
3. Turn into an oiled 8-1/2 x 4-1/2-inch loaf pan.
4. Bake at 350 degrees for 1 hour.
5. Remove from oven and let stand 5 minutes.
6. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings.