Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed.
Mix to smooth sauce.
Break salmon in large chunks; place in greased 1-quart casserole.
Pour sour cream sauce over salmon.
Spread with onion; sprinkle with parsley.
Cover and bake at 350\u00b0 for 30 minutes.
Yields 4 servings.
Drain and flake salmon and save liquid.
In a 1-quart, greased casserole, combine soup, liquid, peas and salmon.
Top with potato chips.
Place in a moderately hot oven (375\u00b0) and bake for 30 minutes or until bubbling hot.
Makes 4 to 6 servings.
This is very delicious.
br>Mix reserved liquid from salmon and enough milk to make
Remove bones and skin from salmon and separate into flakes. Melt oil in frying pan.
Add onion and cook until yellow, then add bread crumbs, salt and pepper; brown lightly.
Put salmon liquor into cup and add enough milk to make one cup.
Combine salmon, crumbs and liquor.
Add lemon juice, rind, parsley and egg; blend, being careful not to mash salmon.
Pour into greased 8-inch casserole.
Bake at 375\u00b0 for 30 minutes.
Serves 6.
Very good with peas.
armigiano Reggiano, cannellini beans, spinach, salmon flaked, penne.
Pour the
Preheat oven to 350\u00b0. 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.
Grease casserole well.
Put 3 or 4 layers of potatoes in the bottom.
Salt and pepper.
Top with half of the salmon.
Add peas on top of salmon, three more layers of potatoes, salt and pepper and rest of salmon.
Finish with the carrots mixed with onion.
Pat down gently.
Pour diluted soup over casserole.
Top with crumbs. Dot with margarine (optional).
Bake, covered, at 350\u00b0 for 50 to 60 minutes.
Coat a 2-quart shallow casserole with nonstick spray; set aside.
In a large bowl, toss together the onion, crumbled salmon, celery, bell pepper, mustard, parsley and bread crumbs.
Place milk in a 2-cup measure.
Blend in mayonnaise.
Pour over the salmon mixture and thoroughly combine.
Spoon mixture into the prepared casserole.
Bake in the preheated 350\u00b0 oven for about 35 minutes.
Drain and flake salmon and save liquid.
In a 1-quart, greased casserole, combine soup, liquid, peas and salmon.
Top with potato chips.
Place in a moderately hot oven (375\u00b0) and bake for 30 minutes or until bubbling hot.
Makes 4 to 6 servings.
This is very delicious.
Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed.
Mix to smooth sauce.
Break salmon in large chunks; place in greased 1-quart casserole.
Pour sour cream sauce over salmon.
Spread with onion; sprinkle with parsley.
Cover and bake at 350\u00b0 for 30 minutes.
Yields 4 servings.
Heat butter.
Add onion, salt and Accent.
Cook 2 minutes. Stir in flour.
Add milk slowly, stirring constantly.
Add salmon liquid.
Cook over moderate heat until mixture thickens.
Stir a little hot sauce into beaten egg, then stir egg into remaining sauce.
Place salmon in casserole.
Then a layer of peas.
Pour sauce over top.
Sprinkle with crumbs and paprika.
Bake at 350\u00b0 for about 30 minutes.
Break salmon into chunks.
Place half of the chunks in the bottom of a well-greased casserole.
Mix the remaining salmon in casserole.
Put the remaining salmon on top.
Cover with remaining ingredients.
Cover with cracker crumbs.
Bake at 350\u00b0 for 30 minutes or until bubbling hot.
Remove bones and skin from salmon.
Separate into flakes.
Put oil in a skillet.
Add bread, onion, salt and pepper.
Brown it lightly.
Put salmon liquor into a cup and pour in enough milk to equal 1 cup.
Combine salmon, crumbs and liquor. Add parsley and egg; blend, being careful not to mash salmon.
Pour into a greased 8-inch casserole dish.
Bake at 375\u00b0 for 30 minutes.
Serves 6.
Drain salmon, saving liquid.
Place salmon in center of greased casserole.
Sprinkle with black pepper.
Top with onion, green pepper and 1/3 cup of salmon liquid.
Arrange the potatoes around the salmon.
Dot with margarine and season.
Pour the sour cream over the salmon; sprinkle with paprika.
Bake at 425\u00b0 for 20 minutes.
Saute onion in shortening until yellow.
Add crumbs, salt and pepper, brown lightly.
Drain salmon liquid in a cup and add enough milk to make 1 cup.
Combine salmon, crumbs and liquid.
Add remaining ingredients and blend, being careful not to crush salmon. Place in 8-inch greased casserole.
Bake at 375\u00b0 for 30 minutes.
Melt butter in pan.
Remove from heat; stir in flour.
Return to heat.
Add milk; stir until thick.
Remove from heat.
Add peas, well drained, the red salmon and the juice of the salmon. Put it all in a large casserole dish.
Make the drop biscuits. Put on lightly floured board and place on top of casserole, pie crust fashion.
Bake at 450\u00b0 for 12 to 15 minutes, or until top is brown.
Serve with salad.
Saute onion in a small amount of oil.
Add bread crumbs and crisp a little.
Combine all with salmon.
Bake in a greased casserole for 30 to 45 minutes at 350\u00b0.
This is a dieter's delight.
Place half the bread cubes in bottom of buttered shallow 2 1/2-quart casserole.
Mix together salmon, onion, celery, green pepper, olives and mayonnaise.
Spread over bread cubes.
Top with remaining bread cubes.
Beat eggs. Blend in milk and soup.
Pour over salmon and bread.
Cover and refrigerate overnight.
Bake at 350\u00b0 for 1 hour.
Remove from oven and spread with shredded cheese and return to oven for 15 minutes.
Makes 8 servings.
Drain salmon and remove skin and bones.
Flake salmon into small chunks.
Add onion and macaroni; mix well.
Stir in soups, salt and pepper.
Spoon into greased casserole dish.
Combine butter and crushed Ritz crackers.
Sprinkle over casserole.
Bake at 375\u00b0 for 20 minutes.
Top with cheese and return to oven for 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch casserole dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Combine macaroni, salmon, cream of mushroom soup, 1/2 can of milk, Parmesan cheese, salt, and pepper in a casserole dish. Mix until well blended. Sprinkle French-fried onions on top.
Bake in the middle rack of the preheated oven until lightly browned on top, about 30 minutes.