Salmon Casserole with Cucumber sauce would be a great dish to serve at your next ladies brunch or tea or when you are having a friend over. It would be great for a light, summer lunch too, for two!
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
This recipe looks great to serve to guests or family anytime. Have fun cooking this light, easy meal and Happy Cooking!
What You Will Need:
- 1 C sour cream
- 1/2 C pared and diced cucumber
- 2 T. white vinegar
- 1 t. sugar
- 2 large beaten eggs
- 1 C soft bread crumbs
- 1/2 C milk
- 1 T. minced onion
- 1 lb. can of salmon, drained
MAKE CUCUMBER SAUCE: In mixing bowl, combine 1 C sour cream, 1/2 C pared and diced cucumber, 2 T. white vinegar, and 1 t. sugar. Chill to let flavors marinate. Keep chilled until ready to serve.
MAKE CASSEROLE: In large mixing bowl, combine 2 large beaten eggs, 1 C soft bread crumbs, 1/2 C milk, and 1 T. minced onion. Fold in a drained 1 lb. can of salmon that has been cleaned and flaked. Pour into greased 1 quart casserole dish.
BAKE CASSEROLE: Bake at 350 degrees. for 55 – 60 minutes . Let stand 5 minutes before serving. Serve Salmon Hot and Serve with the chilled Cucumber Sauce.
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!