|Canned pink salmon||15 1⁄2 Ounce|
|Liquid||1 Cup (16 tbs) (Salmon Liquid Plus Milk)|
|Drained canned mixed peas and carrots||1 Cup (16 tbs)|
|Fine noodles||2 Cup (32 tbs), cooked|
|Egg sauce||1 Teaspoon|
Heat oven to 350 degrees.
Grease a 9 X 5 X 3-inch loaf pan.
Drain salmon, saving liquid.
Pour liquid into measuring cup and add enough milk to make the 1 cup liquid called for.
Beat eggs lightly.
Stir in liquid, salt and sage.
Add flaked salmon, mixed peas and carrots and noodles and blend lightly.
Pour mixture into prepared pan.
Bake about 1 hour or until loaf is set.
Turn out of pan onto hot serving platter.
Cut in thick slices and top with egg sauce to serve.
Note: Use leftover vegetables in place of canned if desired.