Smoked Salmon Casserole

Smoked salmon casserole
Ingredients
  • 2 7-ounce cans smoked salmon
  • 3 tablespoons butter or other fat
  • 3 tablespoons flour
  • 3/4 teaspoon salt
  • Dash pepper
  • 1-1/2 cups milk
  • 1/4 cup pimiento, chopped
  • 1 cup whole kernel corn
  • 2 hard boiled eggs, chopped
  • 2-1/2 cups cooked elbow macaroni
  • 2 tablespoons butter or other fat, melted
  • 1/2 cup dry bread crumbs
Instructions
  1. Drain and flake salmon.
  2. Melt butter and blend in flour, salt and pepper.
  3. Add milk and cook until thick and smooth, stirring constantly.
  4. Combine sauce, pimiento, corn and eggs.
  5. Place one-third of macaroni in well greased casserole, cover with one-third of fish and one-third of sauce mixture.
  6. Repeat until all of the ingredients are used.
  7. Combine butter and crumbs; sprinkle over casserole.
  8. Bake in a moderate oven, 375° F, for 25 to 30 minutes or until brown.
Notes
Serves 6.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs