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Title: Salmon Supreme with Wild Rice Recipe
Categories: Rice Fish Salmon
Yield: 6 Servings

1cnRed salmon; (15 1/2-oz.)
1cnCream chicken soup; (10
1/4 -oz )
1/2cSour cream
5tbMinced dry onion flakes
1/2tsDried dill weed; not dill
  Seed
1/2tsSalt
1/4tsPepper
3cCooked wild rice
1pkFrozen asparagus; or
  Fresh
1cGrated 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

From: Barb At Pk

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