Salmon Dumpling Casserole
|Dumplings||8 Ounce, uncooked (4 1/2 Cup)|
|Melted butter/Margarine||7 Tablespoon (1/4 Cup Plus 3 Tablespoons)|
|Unsifted all purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Canned salmon||15 1⁄2 Ounce, drained, flaked (1 Can)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
Cook dumplings according to package directions; drain.
Heat 1/4 cup of the butter or margarine; stir in flour until well blended.
Add milk and cook, stirring constantly, until sauce is thick and smooth.
Add small amount of sauce to egg yolk; blend well.
Return egg mixture to sauce; stir until smooth.
Stir in salmon and salt and pepper to taste.
Toss with dumplings; turn into buttered 2-quart casserole.
Mix bread crumbs with remaining 3 tablespoons melted butter or margarine and sprinkle over casserole.
Bake at 400° about 20 minutes, or until browned.