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Title: Salmon Supreme with Wild Rice Recipe
Categories: Rice Fish Salmon
Yield: 6 Servings
1 | cn | Red salmon; (15 1/2-oz.) |
1 | cn | Cream chicken soup; (10 |
1/4 | -oz ) | |
1/2 | c | Sour cream |
5 | tb | Minced dry onion flakes |
1/2 | ts | Dried dill weed; not dill |
Seed | ||
1/2 | ts | Salt |
1/4 | ts | Pepper |
3 | c | Cooked wild rice |
1 | pk | Frozen asparagus; or |
Fresh | ||
1 | c | Grated medium cheddar |
Cheese |
Drain salmon, reserving liquid. Bone and flake finely. Heat soup, salmon liquid, sour cream, onion, seasonings and wild rice. Fold in salmon. Turn into greased shallow 2-qt. baking dish. Pre-bake 15-20 minutes in 350OF oven. In the meantime, cook asparagus until tender, but still green; drain. Remove casserole from oven; arrange asparagus over salmon mixture. . Sprinkle with grated cheese and bake uncovered for about 30 minutes more in a 350'F oven until hot and bubbly. Garnish with fresh parsley. This recipe can be prepared ahead of time and refrigerated. Left-overs re-heat beautifully in the microwave or on top of the stove.
YIELD: 6-8 Servings
STAN & ROSE SKOE
http://www.barronspecialties.com/recipes.htm
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/16/98
Recipe by: Minnesota Paddy Wild Rice Recipes, Etc. No. 91a