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| SALMON RICE AU GRATIN | |
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1 (1 lb.) can salmon 1 (10 1/2 oz.) can cream of mushroom soup 1/2 c. evaporated milk 2 tsp. Worcestershire sauce 1/2 tsp. pepper 2 c. cooked leftover rice 6 unsalted crackers, crumbled 1 tbsp. butter Drain liquid from salmon into mixing bowl. Add soup, milk, Worcestershire sauce, and pepper. Mix into smooth sauce. Flake and add salmon; stir in rice. Pour into greased 1 1/2-quart baking dish. Sprinkle with crumbs and dot with butter. Bake in preheated 350 degree oven for 20 minutes. Serves 4. | |
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recipe reviews #105852
Robyn (Washington) says:
Pretty yummy. Used left-over salmon and wild rice. Instead of cream of mushroom, I used cream of celery. The taste resemblance was similar to fish sticks due to the cracker crumble topping which made the kids love it. This resolved our left-over salmon dilemma.
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