Cheesy Salmon Casserole
|Canned salmon||1 Pound, drained, boned and flaked (1 Can)|
|Fresh bread crumbs||2 Cup (32 tbs)|
|Pimiento stuffed olives||1⁄3 Cup (5.33 tbs), sliced|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Onion||1 Small, minced|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Creamy mushroom sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
In a large bowl combine salmon, bread crumbs, olives, cheese, and parsley.
Beat together milk, eggs, onion, salt, and pepper.
Add to salmon mixture.
Stir in lemon juice.
Turn into greased 1 1/2-quart casserole.
Place casserole in a flat baking dish containing hot water 1 inch deep.
Bake, uncovered, in preheated moderate oven (350°F.) for 1 hour, or until custard is set and tests clean.
Serve with a creamy mushroom sauce.