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    Salmon Casserole


    Source of Recipe


    Betty Lees
    Salmon Casserole

    2 tablespoons butter
    1/2 teaspoon dry mustard
    1 cup soft bread crumbs
    1/2 cup milk
    2 eggs, lightly beaten
    2 tablespoons fresh lemon juice
    1 can (1 pound) salmon, drained and liquid reserved

    Preheat oven to 350 F
    Spray a 2 quart baking dish with vegetable spray.
    Melt butter.
    Add mustard and mix well.
    Add bread crumbs and mix until butter mixture is absorbed.
    Add milk, eggs, lemon juice, and liquid from salmon.
    Add salmon and mix well.
    Pour into prepared dish.
    Bake for 45 minutes or until browned

 

 

 

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