Broccoli and Salmon Casserole

3 cups frozen chopped broccoli
1 tablespoon olive oil
1/4 cup chopped onion
2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup grated white cheese
1/2 cup chopped mushrooms
1 tablespoon chopped parsley
1/2 teaspoon dried dill
1 7 oz. can of shredded pink salmon
1/4 cup grated parmesan cheese

Preheat your oven to 350 degrees. Steam broccoli until just tender. Heat
the olive oil in a large skillet and saute the onion until soft and
translucent. Remove the onion using a slotted spoon. Stir the flour into
the remaining oil in the skillet, when the mixture bubbles add the milk
and stir constantly to keep lumps from forming. Add the cheese, mushrooms,
parsley and dill, stir until the cheese has melted. Add the salmon,
steamed broccoli and onions. Stir to mix then transfer to a lightly oiled
2 quart casserole dish. Sprinkle the parmesan cheese over the top and bake
uncovered for 35 minutes or until the parmesan is lightly browned. Makes 2
servings.


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