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Little Salmon Casseroles

Microwaverina's picture
  Canned salmon 15 1⁄2 Ounce, drained, flaked (1 Can)
  Egg 1 , slightly beaten
  Milk 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Chopped celery 2⁄3 Cup (10.67 tbs)
  Chopped onion 2 Tablespoon
  Margarine/Butter 3 Tablespoon
  Soft bread crumbs 2 Cup (32 tbs) (About 4 Slices Bread)
  Milk 1⁄3 Cup (5.33 tbs)
  Ground sage 1⁄2 Teaspoon
  Process american cheese slices 4
  Green pepper rings 4

1. Mix salmon, egg, 2 tablespoons milk, the salt and pepper. Press lightly on bottoms and about halfway up sides of 4 individual baking dishes or 10-ounce custard cups.
2. Place celery, onion and margarine in l 1/2-quart casserole. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until vegetables are crisp-tender, 1 to 2 minutes longer.
3. Stir in bread crumbs, 1/3 cup milk and the sage. Spoon into center of each baking dish, pressing lightly to make celery mixture level with salmon mixture. Arrange dishes in circle on 12-inch plate. Microwave uncovered on medium-high (70%) until hot, 7 to 9 minutes.
4. Top each dish with cheese and green pepper ring; rotate dishes 1/2 turn. Microwave until cheese is melted, 1 to 1 1/2 minutes longer.

Recipe Summary

Main Dish

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