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Salmon and Broccoli Casserole
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Serves/Makes:4 or more

  • 1 7-1/2 oz (210 grm). can salmon
  • 1 10 oz (280 grm). pkg. frozen chopped broccoli
  • 1/3 cup (80 ml) chopped onion
  • 1 tbsp (15 ml). butter
  • 1 can cream of celery soup, undiluted
  • 2 tbsp (30 ml). lemon juice
  • 1 egg, beaten
  • 1/4 cup (60 ml) grated parmesan cheese
  • 1/2 tsp (2 ml). dried dill weed
  • 1/8 tsp (1 ml). pepper
  • 1-1/2 cups (350 ml) seasoned croutons
  • or
  • 1 cup (225 ml) dried bread crumbs
  • 1 8 oz (224 grm). can sliced mushrooms, drained
  • Drain salmon, reserving liquid.
  • Remove skin and bones.
  • Break into chunks; set aside.
  • Cook broccoli according to directions on package and drain.
  • Saute onion in butter.
  • Add soup, heat thoroughly.
  • Stir in lemon juice, egg, cheese, dill weed, pepper, mushrooms and reserved salmon liquid.
  • Blend in salmon, broccoli and croutons.
  • Place in a greased shallow baking dish.
  • Bake at 325 degrees (175 C.) for 20 minutes.

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