Salmon Relish Casserole

Salmon relish casserole
  • 1-pound can salmon
  • 3 tablespoons butter or other fat
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup liquid (liquid from canned salmon plus milk to make volume)
  • 1 cup soft bread crumbs
  • Dash pepper
  • 1 tablespoon onion, grated
  • 1 tablespoon parsley, chopped
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon lemon juice
  1. Drain and flake salmon, saving liquid.
  2. Melt 2 tablespoons butter; blend in flour and one-quarter teaspoon salt.
  3. Add liquid gradually and cook until thick and smooth, stirring constantly.
  4. Arrange half of the salmon in a shallow, well greased casserole.
  5. Combine bread crumbs and remaining ingredients; mix well.
  6. Arrange half of the crumb mixture over salmon; add remaining salmon.
  7. Pour sauce over ingredients in the casserole and top with remaining crumb mixture.
  8. Bake in a moderate oven, 375° F, for 25 to 30 minutes or until brown.
  9. Serve immediately.
Serves 6.

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