|Canned salmon||15 1⁄2 Ounce, undrained (1 Can, 439 Gram)|
|Butter||3 Tablespoon (50 Milliliter)|
|Cornstarch||3 Tablespoon (50 Milliliter)|
|Milk||2 Cup (32 tbs) (500 Milliliter)|
|Green onions||3 , minced|
|Soda crackers||250 Milliliter, crushed fine (1 Cup)|
€¢ Empty a can of salmon into bowl and flake with a fork. Divide into 2 portions.
€¢ Place the 3 tablespoons (50 mL) of butter in a microwave-safe dish, melt 2 minutes at HIGH. Remove from oven, stir in cornstarch. Mix well.
€¢ Add milk and green onions, salt and pepper, stir well. Microwave at HIGH 4 minutes; stir well. The sauce should be creamy. If necessary, microwave 1 or 2 minutes more.
€¢ Butter an 8 or 9-inch (20 or 23 cm) glass casserole, place in it one portion of the salmon and top with 1 cup (250 mL) of the sauce.
€¢ Sprinkle with half the crackers. Dot with 1 tablespoon (15 mL) butter. Repeat layers.
€¢ Dot with remaining butter. Sprinkle generously with paprika.
€¢ Cover with waxed paper or a cover.
€¢ Microwave 8 or 10 minutes at MEDIUM-HIGH