Salmon Rice Hot Dish
|Canned salmon||1 Large (1 Can)|
|Rice||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs)|
|Cream of chicken soup||1 Can (10 oz)|
|Milk||5 Ounce (1/2 Can)|
Skin and bone salmon; break into a buttered shallow baking dish.
In a skillet melt 2 Tbsp. butter; brown celery and onion.
Pour liquid from salmon into a cup and add enough water to make 1 1/4 cups.
Cook until all liquid is evaporated.
Add soup and milk, rice and nutmeg to skillet and simmer for a few minutes.
Pour over salmon and cover with corn flakes.
Bake 30-40 minutes in 350° oven.