Dill Salmon Casserole Recipe
Ingredients
| Salmon | 1 15 1/2 Ounce | |
| Evaporated milk | 1 5 1/3 Ounce | |
| Water chestnuts | 1/2 Cup (16 tbs), sliced | |
| 1/2 cup quick-cooking rice | ||
| Saltine crackers | 1/2 Cup (16 tbs), finley crushed | |
| Water | 1/4 Cup (16 tbs) | |
| Minced onion | 2 Teaspoon, dried | |
| Parsley flakes | 2 Teaspoon, dried | |
| Lemon juice | 2 Teaspoon | |
| Dill weed | 1/2 Teaspoon, dried | |
| Pepper | 1 Dash | |
| Shredded Swiss cheese | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat the oven to 350 Deg F.
MAKING
2) Drain the salmon, remove the skin, bones and flake.
3) Reserve the liquid.
4) In a bowl, add the flaked salmon, reserved liquid, water, evaporated milk, water chestnuts, uncooked rice, crushed crackers, dried onion, dried parsley, pepper, lemon juice and dill-weed; mix well.
5) Pour into a 1-quart casserole.
6) Cover and bake in the oven for about 20 min or until the rice is cooked.
7) Sprinkle with the cheese.
8) Bake for further 5 min to melt the cheese.
SERVING
9) Serve in a nice dish.
1) Preheat the oven to 350 Deg F.
MAKING
2) Drain the salmon, remove the skin, bones and flake.
3) Reserve the liquid.
4) In a bowl, add the flaked salmon, reserved liquid, water, evaporated milk, water chestnuts, uncooked rice, crushed crackers, dried onion, dried parsley, pepper, lemon juice and dill-weed; mix well.
5) Pour into a 1-quart casserole.
6) Cover and bake in the oven for about 20 min or until the rice is cooked.
7) Sprinkle with the cheese.
8) Bake for further 5 min to melt the cheese.
SERVING
9) Serve in a nice dish.
Chef
