Salmon And Green Bean Casserole Recipe
Ingredients
1 package frozen Italian green beans
1 package frozen artichoke hearts
1 can salmon, drained
1/2 cup canned Hollandaise sauce
1/3 cup dairy sour cream
1/2 teaspoon lemon peel, grated
1/4 teaspoon crushed tarragon
1/8 teaspoon pepper
2 tablespoons slivered toasted almonds
Directions
Cook frozen beans.
Cook artichoke hearts in covered casserole for 51/2 minutes, drain.
Remove skin and bones from salmon, break into chunks.
Mix together vegetables and salmon; spoon into 4 buttered individual ramekins or casseroles.
Blend Hollandaise, sour cream, lemon, and seasonings.
Spoon 1/4 of sauce mixture into each casserole and spread over surface.
Sprinkle with almonds.
Cook in oven 7 to 8 minutes until heated through.
Cook artichoke hearts in covered casserole for 51/2 minutes, drain.
Remove skin and bones from salmon, break into chunks.
Mix together vegetables and salmon; spoon into 4 buttered individual ramekins or casseroles.
Blend Hollandaise, sour cream, lemon, and seasonings.
Spoon 1/4 of sauce mixture into each casserole and spread over surface.
Sprinkle with almonds.
Cook in oven 7 to 8 minutes until heated through.
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