| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish, Main dish, Casseroles |
4 |
Servings |
INGREDIENTS
| 2 |
cn |
Salmon (7 3/4 oz cans) |
| 1 |
tb |
Lemon juice |
| 2 |
|
Eggs, beaten |
| 1 |
c |
Rolled oats |
| 1 |
c |
Cheese, grated |
| 1/4 |
c |
Onion, diced |
| 1/2 |
c |
Celery, diced |
| 1/2 |
c |
Carrots, grated |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
ts |
Parsley flakes, dried |
| 1 |
cn |
Cream of mushroom soup (8oz) |
| 3/4 |
c |
Milk or 1/2 cream & 1/2 milk |
INSTRUCTIONS
Mix all ingredients except soup and milk. Bake in a loaf tin or a casserole
dish in a 350F oven for 40 - 45 minutes. Remove from pan. Combine soup and
milk, heat and pour over the loaf as a sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”