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Creamy Salmon Casserole

Ingredients
  Canned salmon 15 1⁄2 Ounce, drained, with liquid reserved and flaked (1 can)
  Margarine 1 Teaspoon
  Celery stalk 1 Medium, diced
  Green pepper 1 Medium, diced
  Skim milk 1 Cup (16 tbs)
  Cornstarch 1 1⁄2 Tablespoon, softened in 1 1/2 tablespoons cold water
  Cold water 1 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  Dill weed 1⁄2 Teaspoon
  Frozen peas 10 Ounce, thawed (1 package)
  Hard boiled eggs 4 , sliced
Directions

GETTING READY
1) Preheat oven to 375° F.

MAKING
2) Take a saucepan and melt margarine in it. Add green pepper and celery. Cook for about 5 minutes or until vegetables turn tender.
3) Add milk and the salmon liquid.
4) When mixture becomes hot, add water and cornstarch. Keep stirring constantly until mixture thickens.
5) Season with dill weed and salt.
6) Take a 1 1/2 quart casserole and arrange half the peas in it. Layer with half the egg slices and then with half the salmon.
7) Repeat the layering.
8) Gently spoon the prepared sauce on top.
9) Cover and bake for about 25 minutes or until all the ingredients are thoroughly heated.

SERVING
10) Remove from oven and serve in the same dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
55 Minutes
Ready In: 
60 Minutes
Servings: 
6

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