"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salmom Ball Casserole Recipe

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This recipe for Salmom Ball Casserole, by , is from FANCY to FRUGAL Recipes from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hilary Lane

Category:
Category:

Ingredients:  
Ingredients:  
2 - 213g cans salmon
cup rice (raw)
cup grated carrots
cup finely chopped onion
1 egg
⅛ tsp salt & pepper
1 can cream of mushroom soup
cup water

Directions:
Directions:
Put salmon and juice in med size bowl, remove skin and bones.
Add rice,carrot, onion, salt & pepper, mix well.
Shape into balls and put in 9 x 9 casserole dish.
Mix soup and water and pour over balls.
Bake covered 350 for 1 hour.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min

 

 

 

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