|Louis Osteen's Charleston Cuisine|
|by Louis Osteen|
Since 1979, Louis Osteen has been making Charleston mouths water with his sumptuous upscale adaptations of Lowcountry fare.
Results 1 - 10 of 204 for salmon casserole
Combine salmon, eggs, onion, ... of a greased casserole dish. Bake at ... mix. Return to oven and bake until cornbread is done (about 15 to 20 minutes).
Place 2 cups ... shallow 2 1/2-quart casserole. Mix together: salmon, onion, celery, ... 1 hour and 15 minutes. Cover casserole for first hour. Serves 6.
Prepare rice according ... layers of rice, salmon, olives, cheese ... greased 4 quart casserole, ending with ... for 30 minutes or until brown. Serves 12.
Drain salmon, reserving liquid; ... into 3 quart casserole. Add soup ... preheated 350 degree oven for 1 hour or until shells are tender. Makes 4 servings.
Place 1/2 of ... 2 1/2 quart casserole. Mix together salmon, onion, celery, ... cheese and bake at 350 degrees for 1 hour and 15 minutes. Yield: 6 servings.
Thinly slice potatoes ... Skin and bone salmon. Arrange potatoes ... layers in buttered casserole dish starting with ... Bake at 325 degrees for 35 minutes.
Saute onion and ... Fold drained, flaked salmon, cooked macaroni, ... a 2-quart baking dish, sprinkle with cheese and bake at 350 degrees for 30 minutes.
Mix butter, flour, ... and add undrained salmon and noodles. Place in 1 1/2 quart casserole and bake for 30 minutes at 350 degrees. A very good Lenten meal.
Combine first 5 ... in 2 quart casserole. Separate biscuits. ... on top of salmon mixture. Bake until ... bubbling and biscuits are brown, at 425 degrees.
Layer salmon and asparagus. Salt ... and sprinkle with paprika and parsley flakes. Pour milk and water over the top. Bake at 350 degrees for 35 minutes.
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