The Shady Porch: Baked Salmon Casserole

9.17.2014

Baked Salmon Casserole

This Baked Salmon Casserole is a perfect weeknight supper: quick assembly, with the aid of a blender or food processor, and it tastes great, too. I served ours with a wedge salad, making it a light, delicious meal... that everyone loved.  This recipe can be prepared ahead of time and refrigerated overnight and baked the next day, if desired.  As a side note, a leftover piece of the casserole made a great lunch the next day, too! 


Baked Salmon Casserole
Baked Salmon Casserole... a light, delicious meal



Ingredients:
1 lb of canned salmon
3 slices of bread (I used white bread)
1/2 medium onion, sliced
2 eggs
2 tablespoons butter
1/4 cup of celery leaves
1/2 teaspoon salt 
1/4 teaspoon dry mustard
1/8 teaspoon Tabasco
3/4 cup milk

Directions:
1.  Preheat oven to 375 degrees. 
2.  Using a blender, rip up the bread and toss in the blender to make crumbs. Pour bread crumbs into mixing bowl and set aside for now.
3.  Place all the remaining ingredients in the blender and blend until well incorporated. 
4.  Pour blended salmon mix over bread crumbs and mix well. 
5.  Butter a 9x9 (1 quart) casserole dish and pour salmon mixture into it. [Note - I baked the photographed casserole in a 9x13 pan which made the casserole much thinner than the 9x9 that the recipe calls for.]
6.  Bake uncovered for 50 minutes.  4 Servings
-original recipe from The Working Wives' Cookbook, 1963
a serving of Baked Salmon Casserole

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