When we sailed aboard Indigo this summer, we had lots of cans of salmon aboard. We ate salmon patties a number of times, because that was all we knew to do with canned salmon. Next time, I’ll try this tasty casserole — I just found the recipe in my mother’s recipe file.
16-oz can salmon
10-3/4 oz can condensed cream of celery soup
1-1/2 C long-grain rice
1/2 C dry sherry
1 medium onion, chopped
1 small lemon, juiced
2 small lemons, sliced thinly
1/2 t salt
Preheat oven to 375 F. In 2-1/2 quart casserole, flake the salmon and stir in the soup, rice, sherry, onion, salt, lemon juice, and a cup of water. Cover and bake 45 minutes.
Remove from oven, stir. Arrange lemon slices on top in a circle. Cover and continue baking 30 minutes or until rice is tender. Serves 6, 320 calories per serving.