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Salmon And Oysters En Casserole

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  Canned red salmon 2 Pound (2 Tall Cans, 1 Pound Each)
  Oysters 24 Ounce (2 Jars, 12 Ounce Each)
  Butter 1⁄4 Pound (1/2 Cup)
  Flour 3⁄4 Cup (12 tbs)
  Milk 4 Cup (64 tbs) (Substitute 1 Cup Sherry For 1 Cup Of The Milk)
  Dried sweet basil 1 Teaspoon
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Monosodium glutamate 2 Teaspoon
  Lemon juice 2 Tablespoon
  Shredded cheddar cheese 2 Cup (32 tbs)
  Thin tomato slices 1 Tablespoon
  Cheddar cheese slice 1

Cut salmon into chunks, and arrange in bottom of a buttered 3-quart casserole.
Poach oysters in their liquor until edges curl; add butter if the liquid evaporates.
Drain; reserve liquid.
Place oysters over salmon.
Melt 1/2 cup butter; stir in flour to make a smooth paste.
Gradually add milk, then reserved oyster liquid, sweet basil, salt, pepper, monosodium glutamate, and lemon juice.
Add the shredded cheese, and heat until sauce is thick and smooth and cheese is melted.
Pour sauce over salmon and oysters.
Bake in a moderate oven (350°) about 30 minutes.
Just before serving arrange tomato slices, topped with small cheese slices, over top of casserole; broil until cheese melts

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 390 Calories from Fat 198

% Daily Value*

Total Fat 22 g34.3%

Saturated Fat 11.5 g57.7%

Trans Fat 0 g

Cholesterol 129.8 mg43.3%

Sodium 1097.4 mg45.7%

Total Carbohydrates 13 g4.4%

Dietary Fiber 0.42 g1.7%

Sugars 4.1 g

Protein 34 g67.5%

Vitamin A 19.2% Vitamin C 10.2%

Calcium 26.7% Iron 27.3%

*Based on a 2000 Calorie diet

Salmon And Oysters En Casserole Recipe