Salmon And Green Bean Casserole Recipe
Ingredients
| 1 package frozen Italian green beans | ||
| Frozen artichoke hearts package | 1 | |
| Salmon | 1 Can (10oz), drained | |
| 1/2 cup canned Hollandaise sauce | ||
| Dairy sour cream | 1/3 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Tarragon | 1/4 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| Toasted slivered almonds | 2 Tablespoon | |
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.
Chef
