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Danish Salmon Supper

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Ingredients
  Frozen peas and carrots 10 Ounce, thawed (1 Package)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Canned condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Canned salmon 1 Pound, drained and broken into large pieces (1 Can)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Biscuits  
  All purpose flour 1 1⁄2 Cup (24 tbs) (Pillsbury's Best)
  Chopped chives 2 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Soda 1⁄4 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
Directions

Combine peas and carrots, green pepper, soup, salmon, salad dressing and lemon juice in a 9-inch square baking dish.
Top with Biscuits.
Bake at 425° for 25 to 30 minutes.
Biscuits: Combine flour, chives, baking powder, salt and soda.
Cut in shortening until particles are fine.
Add sour cream and water.
Stir until dough clings together.
Knead on lightly floured surface 10 times.
Roll out on floured surface to 1/2-inch thickness.
Cut into rounds with 2-inch cutter

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Healthy

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