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May 2019

Salmon Recipes

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Salmon Casserole Recipe

Salmon Casserole recipe and other salmon recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Salmon Casserole recipe  PDF


4 c Cooked noodles
16 oz Can salmon, drained and amp flaked
4 oz Can mushroom slices, drained
10 1/4 oz Cream of celery soup, can
ned, condensed 1/2 c Thinly sliced celery
5 1/4 oz Sliced water chestnuts, can
ned, drained 17 oz Can green peas, drained
1 c Coarsely broken potato chips
1. In a deep, 2 1/2 quart, heat resistant, non metallic casserole, combine
noodles, salmon, mushroom slices, celery soup, celery, water chestnuts and green peas until well blended. 2. Heat, covered, in Microwave Oven 6 to 8 minutes or until heated through.
Stir occasionally. 3. Just before serving, sprinkle with potato chips.
Variation: A number of substitutions may be made in this casserole. 1. Tuna may be substituted for salmon.
2. Cream of mushroom or cream of asparagus soup may be substituted for
cream of celery soup. 3. Green beans or corn may be used in place of peas.
4. Pimientos or green pepper may be added for color and flavor.
5. Chinese noodles, fried onion rings, broken crackers or nuts may be used
in place of potato chips. Tip: When making substitutions, try to keep the volume about the same so that the cooking times will be unchanged.

Salmon Casserole recipe and other salmon recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
571 people have voted
Last Reviewed on 2019-05-27



Monday, May 27 2019 Download & Print Salmon Casserole recipe  PDF   Salmon recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

Cooking Magazines: Risotto Recipes » May 2019   Risotto recipes RSS   Thumsb up

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