|
|
|
|
Salmon Broccoli Casserole
|
|
 | Preparation | 40 minutes |
|---|
| Cooking | 20 minutes |
|---|
| Ready In | 60 minutes |
|---|
|
Ingredients
| 7 1/2 |
ounces |
salmon, canned |
|
| 10 |
ounces |
broccoli, frozen |
chopped |
| 1/3 |
cup |
onion |
chopped |
| 1 |
tablespoon |
butter |
|
| 1 |
can |
soup, cream of celery |
canned, undiluted |
| 2 |
tablespoons |
lemon juice |
|
| 1 |
each |
egg |
beaten |
| 1/4 |
cup |
parmesan, parmigiano-reggiano cheese, grated |
grated |
| 1/2 |
teaspoon |
dill weed |
dried |
| 1/8 |
teaspoon |
black pepper |
|
| 1 1/2 |
cups |
croutons |
seasoned, or 1 cup dried bread crumbs |
| 8 |
ounces |
mushrooms |
drained |
Directions
Drain salmon, reserving liquid.
Remove skin and bones.
Break into chunks; set aside.
Cook broccoli according to directions on package and drain.
Saute onion in butter, add soup, heat thoroughly.
Stir in lemon juice, egg, cheese, dill weed, pepper, mushrooms and reserved salmon liquid.
Blend in salmon, broccoli and croutons; place in a greased shallow baking dish.
Bake at 325 for 20 minutes.
|
|
|
|
|
|
|
|
