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| SALMON CASSEROLE | |
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1 c. red salmon 1 c. mushroom soup 1 c. defrosted peas 1 c. milk 1/4 tsp. salt 1 (8 oz.) can refrigerated biscuits 2 tbsp. melted butter 2 tsp. parsley Combine first 5 ingredients. Pour in 2 quart casserole. Separate biscuits. Brush with melted butter and sprinkle with parsley. Arrange in a ring with sides touching on top of salmon mixture. Bake until mixture is bubbling and biscuits are brown, at 425 degrees. | |
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recipe reviews #193351
Chuck (Georgia) says:
I followed the steps and baked the casserole with biscuits arranged as stated. Top of Biscuits were done after 15 minutes but Casserole was cold and under half of Biscuits were raw. went back and did it a different way. I baked the casserole until it was bubbling. I baked the biscuits separately after the casserole started bubbling. All was good that way.
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