"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Salmon/Broccoli Casserole Recipe

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This recipe for Salmon/Broccoli Casserole, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Warns (1930-1979)
Added: Tuesday, July 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can (7-1/2 oz.) salmon
1 tsp. garlic powder
1 T. butter
1 can (10-3/4 oz.) cream of celery soup
2 T. lemon juice
1 egg, beaten
1-1/4 C. grated Parmesan cheese
1/2 tsp. dried dill weed
1/8 tsp. pepper
1 can (8 oz) sliced mushrooms, undrained
1 pk (10 oz) frozen chopped broccoli, thawed and drained.
1-1/2 C. seasoned croutons OR 1 C dry bread crumbs
Lemon slices

Directions:
Directions:
Drain salmon, reserving liquid. Remove skin and bones. Break meat into chunks and set aside. Add soup; heat thoroughly. Stir in lemon juice, garlic powder, beaten egg, cheese, dill, pepper and mushrooms and reserved salmon liquid.
Blend in salmon, broccoli and bread crumbs.
Place in greased shallow baking dish.
Bake at 325 degrees for 20 minutes. Garnish with lemon slices.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour or less, total time.
Personal Notes:
Personal Notes:
I have a note that original recipe called for the onion, but that Paul was allergic to onion, so Marge fixed it without onion and they all loved it.

 

 

 

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