This salmon casserole is packed with flavor and is a good way to get your omega-3's if you're not a big fan of fish served by itself.
14.75 oz can boneless/skinless pink salmon
2 cups herb stuffing croutons
1 small yellow onion, diced
2 tablespoons fresh parsley, chopped
3 eggs, beaten
3/4 cup milk
1 cup milk
2 tablespoons cornstarch
1-1/2 tablespoons butter
1 teaspoon vegetable bouillon
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dried parsley flakes
1/2 cup chopped celery, sautéed in 1 tablespoon butter
Preheat oven to 350 degrees.
1. Make the cream sauce first by sautéing the celery in 1 tablespoon of butter until soft, about 10 minutes. In a pot, whisk the cornstarch into the milk, then add the remaining ingredients except the celery. Bring to a boil and simmer for one minute. Add sautéed celery.
2. Grease a 3 quart casserole dish. In a bowl, combine all the the salmon casserole ingredients thoroughly, then mix in the celery cream sauce. Pour into greased casserole dish. Bake at 350 degrees for 45 minutes.
Modern twist: if you're looking for a shortcut, you can substitute a 10-1/2 oz. can of condensed cream of celery soup in place of the celery cream sauce. If you do that, reduce the milk in the salmon casserole from 3/4 to 1/2 cup.
If you don't have 2 tablespoons of fresh parsley, you can substitute 1 tablespoon of dried parsley instead.
Keywords: Friday fish dinner, casserole without canned soup