Posted by admin on 1st September 2009

Salmon and Cheese Casserole
Posted by Marla at recipegoldmine.com 1/22/2002 7:17 am
2 cups mashed potatoes
1 cup hot medium white sauce
1 1/2 cups American or Cheddar cheese, grated
1/4 teaspoon salt
1/4 teaspoon cayenne
Dash of pepper
2 cups canned salmon, flaked
1 cup buttered bread crumbs
Place potatoes in buttered casserole. Combine white sauce, cheese and seasonings, stir until cheese is melted. Pour half of sauce over potatoes. Add salmon to remaining sauce, pour over contents of casserole. Sprinkle with crumbs. Bake in a moderate oven (350 degrees F) 20 minutes.
(For buttered bread crumbs, melt 1-2 tablespoons butter and mix in 1 cup dried bread crumbs.)
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Posted by admin on 29th August 2009

Tuna and Rice Casserole
1 (6 ounce) can chunk light tuna in water, drained
1 cup frozen peas
1 can cream of mushroom soup
1 soup can milk
1/2 cup chopped onion
1 1/2 cups instant rice
Combine all ingredients in a large mixing bowl. Place in 2-quart casserole dish. Bake covered at 350 degrees F for 45 minutes.
Yields 4 servings.
Marriage is our last, best chance to grow up. — B. A. Billingsly
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Posted by admin on 1st July 2009

Five-Can Tuna Casserole
1 can tuna
1 small can evaporated milk
1 can chicken-rice soup
1 can mushroom soup
1 can chow mein noodles
1/2 cup Cheddar cheese, shredded
Water chestnuts, sliced (optional)
Combine all ingredients and pour into a greased casserole. Bake at 350 degrees F for 45 minutes.
I long to accomplish a great and noble task, but it is my chief duty to accomplish small tasks as if they were great and noble. — Hellen Keller
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Posted by admin on 22nd June 2009

Quick Salmon Casserole
1 large can salmon
1 long packet soda crackers, crushed
1/4 cup (1/2 stick) butter or margarine
Milk
Butter a 1-quart casserole dish. Layer salmon, crackers and butter, ending with cracker crumbs on top. Dot with butter. Pour sweet milk over casserole until soggy. Bake about 20 minutes at 350 degrees F until casserole is set.
Take this kiss upon the brow And, in parting from you now,Thus much let me avow–You are not wrong who deemThat my days have been a dreamYet if hope has flown awayIn a night, or in a day,In a vision, or in none,Is it therefore the less goneAll that we see or seemIs but a dream within a dream. — Edgar Allan Poe
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Posted by admin on 21st June 2009

Cable Car Tuna Casserole
6 ounces egg noodles, cooked
1/2 teaspoon thyme
1/4 teaspoon salt
1 can cream of celery soup
1/2 cup milk
2 (7 ounce) cans tuna, drained and flaked
1 cup coarsely chopped celery
1/3 cup chopped green bell pepper
1/3 cup sliced water chestnuts
1/3 cup whole scallions, chopped
1/2 cup mayonnaise
3/4 cup grated sharp Cheddar cheese
1/4 cup chopped toasted almonds
Preheat oven to 425 degrees F. In a 2-quart casserole combine noodles, thyme and salt. Set aside.
Mix together the soup and milk in a saucepan and heat, stirring constantly, until smooth. Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 tablespoons of the cheese. Heat and stir until cheese is melted. Add cheese sauce to casserole and mix thoroughly. Sprinkle top with remaining grated cheese and almonds. Bake for about 20 minutes until bubbly and lightly browned.
We may pass violets looking for roses. We may pass contentment looking for victory. — Bern Williams
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Posted by admin on 11th June 2009

Mock Oyster Casserole
1 medium eggplant
1/2 cup (1 stick) butter or margarine
1 1/2 cups Ritz cracker crumbs
1 egg, beaten
1 (6 1/2 ounce) can minced clams, drained (reserve liquid)
Salt, pepper and Tabasco sauce to taste
Peel eggplant; cut into 1-inch cubes and parboil 3 minutes. Drain well; set aside.
Melt butter and add Ritz crackers; mix well. Reserve 1/3 cup cracker crumb mixture for topping.
Gently mix beaten eggs, drained clams and eggplant. Add crumbs, salt, pepper and Tabasco sauce. Add just enough clam liquid to make quite moist, but not soupy. Pour into buttered casserole. Top with remaining crumbs and bake at 350 degrees F for 45 minutes.
We make a living by what we get. We make a life by what we give. — Sir Winston Leonard Spenser Churchill
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