2 eggs, beaten
½ cup chicken or vegetable broth
½ cup milk
2 Tblsp. parsley flakes
1 Tblsp. instant minced onion or 3 Tblsp. fresh minced
1 tsp. dill (optional)
½ tsp. dry mustard
1-14 to 16 oz. can of salmon, drained (remove skin and bones, or I don’t, grama didn’t)
2 cups herb-seasoned stuffing croutons
1 cup shredded cheddar cheese
Combine ingredients, mixing in order. Pour into a buttered 9-inch pie plate.
Bake, uncovered, at 350 degrees for 35 to 40 minutes.
Serve with creamed pea sauce. Serves 4-6.
3 Tblsp. butter
1 cup milk
¼ tsp. salt
dash of pepper
1 to 2 cups peas
In a small saucepan, melt butter. Stir in flour until smooth. Add milk and cook until thickened.
Stir in peas and seasoning. Heat through and spoon over Scalloped Salmon wedges to serve.
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