Salmon And Oysters En Casserole Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Canned red salmon2 Pound (2 Tall Cans, 1 Pound Each)
 Oysters24 Ounce (2 Jars, 12 Ounce Each)
 Butter1⁄4 Pound (1/2 Cup)
 Flour3⁄4 Cup (12 tbs)
 Milk4 Cup (64 tbs) (Substitute 1 Cup Sherry For 1 Cup Of The Milk)
 Dried sweet basil1 Teaspoon
 Salt2 Teaspoon
 Pepper1 Teaspoon
 Monosodium glutamate2 Teaspoon
 Lemon juice2 Tablespoon
 Shredded cheddar cheese2 Cup (32 tbs)
 Thin tomato slices1 Tablespoon
 Cheddar cheese slice1

Nutrition Facts

Serving size: Complete recipe

Calories 4680 Calories from Fat 2382

% Daily Value*

Total Fat 268 g412.1%

Saturated Fat 138.5 g692.4%

Trans Fat 0 g

Cholesterol 1557.3 mg

Sodium 13169.1 mg548.7%

Total Carbohydrates 160 g53.2%

Dietary Fiber 5 g20.1%

Sugars 49.3 g

Protein 405 g809.6%

Vitamin A 230.4% Vitamin C 122%

Calcium 319.8% Iron 327.4%

*Based on a 2000 Calorie diet


Cut salmon into chunks, and arrange in bottom of a buttered 3-quart casserole.
Poach oysters in their liquor until edges curl; add butter if the liquid evaporates.
Drain; reserve liquid.
Place oysters over salmon.
Melt 1/2 cup butter; stir in flour to make a smooth paste.
Gradually add milk, then reserved oyster liquid, sweet basil, salt, pepper, monosodium glutamate, and lemon juice.
Add the shredded cheese, and heat until sauce is thick and smooth and cheese is melted.
Pour sauce over salmon and oysters.
Bake in a moderate oven (350°) about 30 minutes.
Just before serving arrange tomato slices, topped with small cheese slices, over top of casserole; broil until cheese melts