| 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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