Salmon and Mushroom Loaf
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned salmon||15 1⁄2 Ounce, drained, flaked (1 Can)|
|Canned reduced sodium cream of mushroom soup||10 1⁄2 Ounce (1 Can, Ready To Serve Type, Divided)|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Wheat germ||2 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Dried marjoram leaves||1⁄4 Teaspoon|
|Cream of mushroom soup||1⁄2 Cup (8 tbs) (Reserved One)|
|Dried basil leaves||1⁄8 Teaspoon|
|Dried marjoram leaves||4|
In 1-quart casserole, combine mushrooms, green pepper and onion.
Microwave at High for 2 to 3 minutes, or until tender-crisp, stirring once.
Let stand, covered, for 3 minutes.
Add salmon, 1/2 cup mushroom soup, rolled oats, wheat germ, egg whites, mustard, basil, marjoram and pepper.
Spray 8 x 4-inch loaf dish with vegetable cooking spray.
Spread salmon mixture into prepared dish.
Cover with wax paper.
Microwave at 50% (Medium) for 16 to 25 minutes, or until center is firm to the touch, rotating dish twice.
Let stand, covered, for 5 minutes.
Loosen edges and invert onto serving platter.
In small mixing bowl, blend all sauce ingredients.
Microwave at High for 1 3/4 to 2 1/2 minutes, or until hot and bubbly, stirring once.
Serve sauce over salmon loaf.