Baked Salmon And Green Bean Puff Recipe
Are you looking for people's choice Baked Salmon And Green Bean Puff recipe? If it is an impressive Side Dish that you require, then this dish is the answer. I am certain that you will be hooked to my favorite Baked Salmon And Green Bean Puff recipe in minutes. Try it now.
Ingredients
1 package (9 ounces) frozen green beans
2 tablespoons water
1 can (1 pound) salmon
1 can condensed Cheddar cheese soup
2 tablespoons flour
1 tablespoon grated Parmesan cheese
1/2 teaspoon dillweed
1 tablespoon spicy brown prepared mustard
1 tablespoon minced drained capers
1 tablespoon caper juice
1/8 teaspoon pepper
Souffle Topping:
4 eggs, separated
1/4 teaspoon salt
1/4 teaspoon dillweed
Pinch of pepper
2 tablespoons grated Parmesan cheese
Directions
Cook beans in water in a small covered saucepan over moderate heat, about 5 minutes until tender but still crisp.
Meanwhile, drain and flake the salmon, discarding any large bones or pieces of skin.
Blend 1/4 cup of the soup with the flour, then combine with the remaining soup; mix in grated Parmesan, dillweed, mustard, minced capers, caper juice and pepper.
Drain beans well and place in an 8 cup souffle dish.
Add salmon and cheese soup mixture; combine thoroughly.
Bake, uncovered, in a moderate oven (375°) for 20 minutes.
When casserole has baked almost 20 minutes, prepare Souffle Topping.
Beat egg whites with salt to soft peaks; beat yolks with dillweed and pepper until smooth, then stir in grated Parmesan.
Spoon a little beaten whites into yolk mixture, then pour yolks over whites and fold in gently until no streaks of white or yellow show.
Spoon quickly on top of hot beans and salmon, return to oven and bake 30 minutes longer until puffy and touched with brown.
Serve immediately.
Meanwhile, drain and flake the salmon, discarding any large bones or pieces of skin.
Blend 1/4 cup of the soup with the flour, then combine with the remaining soup; mix in grated Parmesan, dillweed, mustard, minced capers, caper juice and pepper.
Drain beans well and place in an 8 cup souffle dish.
Add salmon and cheese soup mixture; combine thoroughly.
Bake, uncovered, in a moderate oven (375°) for 20 minutes.
When casserole has baked almost 20 minutes, prepare Souffle Topping.
Beat egg whites with salt to soft peaks; beat yolks with dillweed and pepper until smooth, then stir in grated Parmesan.
Spoon a little beaten whites into yolk mixture, then pour yolks over whites and fold in gently until no streaks of white or yellow show.
Spoon quickly on top of hot beans and salmon, return to oven and bake 30 minutes longer until puffy and touched with brown.
Serve immediately.
