| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Main dish, Seafood, Veggies | 6 | Servings | |
INGREDIENTS
| 7 1/2 | oz | Can Salmon |
| 1/3 | c | Onion, chopped |
| 1 | tb | Butter or Margarine |
| 10 3/4 | oz | Can Cream Celery Soup |
| 2 | tb | Lemon Juice |
| 1 | Egg, beaten | |
| 1/4 | c | Parmeasn Cheese, grated |
| 1/2 | ts | Dill Weed, dried |
| 1/8 | ts | Pepper |
| 8 | oz | Can mushrooms, undrained |
| 10 | oz | Pkg. Frozen Broccoli, thawed |
| 1 1/2 | c | Croutons,seasoned * |
INSTRUCTIONS
* may use 1 cup dry bread crumbs. Drain salmon, reserving liquid. Remove skin and bones, break into chunks and set aside. In a large nonstick fry pan saute onion in butter. Add soup (undiluted); heat thoroughly. Stir in lemon juice, egg, cheese, dill, pepper, mushrooms, and reserved salmon liquid. Blend in salmon, broccoli, and croutons or bread crumbs. Place in a greased shallow baking dish. Bake at 325 for 20 minutes. Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Mar 04, 1998
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