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Salmon Loaf

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Ingredients
  Canned pink salmon 15 1⁄2 Ounce
  Eggs 2
  Liquid 1 Cup (16 tbs) (Salmon Liquid Plus Milk)
  Salt 1 Teaspoon
  Sage 1⁄4 Teaspoon
  Drained canned mixed peas and carrots 1 Cup (16 tbs)
  Fine noodles 2 Cup (32 tbs), cooked
  Egg sauce 1 Teaspoon
Directions

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.
Flake salmon.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Party

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