No Fuss Salmon Casserole
6 to 8 servings


Hit the pantry instead of the high seas for the main in gredient in this
"quickie" that's so rich and thick it tastes like a hearty soup.

2 cans (15 1/2 oz. each)red salmon, drained, flaked (skin & bones discarded)
2 cans (10 3/4 oz. each) condensed cream of celery soup
14 1/2 oz. can carrots, drained
4 c. cooked elbow macaroni
1 small onion, finely chopped
1 c. shredded sharp Cheddar cheese
1 c. milk
1/4 t. black pepper
1/2 c. plain dry bread crumbs
2 Tbsp. butter, melted


Preheat oven to 375. In large bowl, combine salmon, soup, carrots, cooked
macaroni, onion, cheese, milk and pepper; mix well.

Spoon into a 9x13-inch baking dish that has been coated with nonstick
cooking spray.

In a small bowl, combine the bread crumbs and butter; mix well. Sprinkle
evenly over the casserole. Bake 45 to 50 minutes or until heated through and
the topping is golden.


Found at: http://www.code-zero.com

Link: http://www.code-zero.com/index.php?n...rticle&sid=208

On Mon, 2 Apr 2007 14:52:20 -0500, "kilikini"
> wrote:

> I'd rather have maple-glazed plank-grilled salmon, with
>bacon-wrapped roasted asparagus and rosemary roasted potatoes. Oh, and
>don't forget the freshly warmed sourdough bread. Hmmm, whose dish sounds
>better?

I'm gonna go with Kili on this. ::drool::

--
Zilbandy

"Red" > wrote in message
t...
> No Fuss Salmon Casserole
> 6 to 8 servings
>
>
> Hit the pantry instead of the high seas for the main in gredient in this
> "quickie" that's so rich and thick it tastes like a hearty soup.
>
> 2 cans (15 1/2 oz. each)red salmon, drained, flaked (skin & bones
> discarded)
> 2 cans (10 3/4 oz. each) condensed cream of celery soup
> 14 1/2 oz. can carrots, drained
> 4 c. cooked elbow macaroni
> 1 small onion, finely chopped
> 1 c. shredded sharp Cheddar cheese
> 1 c. milk
> 1/4 t. black pepper
> 1/2 c. plain dry bread crumbs
> 2 Tbsp. butter, melted
>
Ooh, I made something similar to this once upon a time. Not with the
creamed soup though. I have never added canned condensed soup. Never,
ever. Oops, never used canned carrots either.

Oh well,

e.

Red wrote:
> No Fuss Salmon Casserole
> 6 to 8 servings
>

Sounds like something my mom used to cook for us when we were kids. I'll
pass. I'd rather have maple-glazed plank-grilled salmon, with
bacon-wrapped roasted asparagus and rosemary roasted potatoes. Oh, and
don't forget the freshly warmed sourdough bread. Hmmm, whose dish sounds
better?

kili

On Apr 2, 11:31 am, "Red" > wrote:
> No Fuss Salmon Casserole
> 6 to 8 servings
>
> Hit the pantry instead of the high seas for the main in gredient in this
> "quickie" that's so rich and thick it tastes like a hearty soup.
>
> 2 cans (15 1/2 oz. each)red salmon, drained, flaked (skin & bones discarded)
> 2 cans (10 3/4 oz. each) condensed cream of celery soup
> 14 1/2 oz. can carrots, drained
[snip the rest]

Thanks. I find it helpful when they post bad recipes. Then you know
there's no point in going to the website they're soliciting for. -
aem