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Salmon and Mushroom Bake
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/2 cup yellow onion, chopped
cup celery, diced
cup fresh or canned sliced mushrooms
tablespoons butter
cups cooked, flaked salmon
pint sour cream
(10 3/4 ounce) can cream of mushroom soup
teaspoon garlic salt
teaspoon black pepper
teaspoon parsley
Topping
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(8 ounce) package stuffing mix
cup chicken or vegetable broth
/2 cup melted butter
Sauté the onion, celery and mushrooms in the 2 tablespoons of butter on high heat until the vegetables
are just limp, about 3 to 4 minutes.
Combine the sautéed vegetables, salmon, sour cream, soup and spices in a large mixing bowl. Place the
salmon mixture into a lightly greased 2−quart casserole dish. In a small mixing bowl, combine the
topping ingredients, and spoon on top of the salmon mixture. Bake covered for 15 minutes at 375
degrees F. Remove cover, and bake for 15 to 20 more minutes until the topping is nicely browned.
Yields 6 servings.
Salmon and Mushroom Bake
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