Vintage Salmon Casserole Recipes

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VINTAGE SALMON CASSEROLE RECIPE



Vintage Salmon Casserole Recipe image

This salmon casserole is packed with flavor and is a good way to get your omega-3's if you're not a big fan of fish served by itself.

Provided by Nancy Blackstone

Categories     Main Dish

Time 1h5m

Number Of Ingredients 16

14.75 oz canned boneless/skinless pink salmon
2 cups herb stuffing croutons
1 small yellow onion (diced)
2 tablespoons fresh parsley (chopped)
3 large eggs (beaten)
3/4 cup milk
1 cup milk
2 tablespoons cornstarch
1 1/2 tablespoons butter
1 teaspoon vegetable bouillon
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dried parsley flakes
1/2 cup chopped celery (sautéed in 1 tablespoon butter)

Steps:

  • Preheat oven to 350 degrees.
  • Make the cream sauce first by sautéing the celery in 1 tablespoon of butter until soft, about 10 minutes. In a pot, whisk the cornstarch into the milk, then add the remaining ingredients except the celery. Bring to a boil and simmer for one minute. Add sautéed celery.
  • Grease a 3 quart casserole dish. In a bowl, combine all the the salmon casserole ingredients thoroughly, then mix in the celery cream sauce. Pour into greased casserole dish. Bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 504 kcal, Sugar 9 g, Sodium 1177 mg, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 33 g, Fiber 4 g, Protein 36 g, Cholesterol 248 mg, UnsaturatedFat 13 g, ServingSize 1 serving

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