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Salmon Casserole with Mimosa Sauce

(1 Votes)


  • 1 3/4 cup milk
  • 1 10 1/2-ounce can cream of mushroom soup
  • 1 1/2 cup Swiss cheese diced natural
  • 2 tablespoons margarine
  • Salt to taste
  • 1 1/2 cup bread crumb soft
  • 1/4 cup pimiento minced
  • 1/3 cup onion minced
  • 1 16-ounce can salmon drained, boned, and flaked
  • 3 eggs well-beaten
  • 3 cups macaroni cooked small or noodles, drained
  • 1 tablespoon margarine
  • 1 tablespoon flour
  • 1 cup milk
  • 1/2 teaspoon cream style horseradish
  • 1/2 teaspoon lemon juice fresh
  • 2 eggs hard-cooked

Heat oven to 350 F. In a saucepan mix together milk, mushroom soup, and diced cheese with margarine and salt to taste. Cook until thick over medium heat. Stir in bread crumbs, pimiento, onion, and salmon. Fold in eggs and macaroni or noodles. Pour into a greased 8-inch square casserole. Set in a larger pan filled with 1 inch boiling water and bake for 1 hour or until a knife inserted in center comes out clean. Serve with the following Egg Sauce Mimosa. Melt margarine in a small saucepan. Add flour, stirring for 3 minutes. Stir in milk and cook over medium heat until sauce is smooth and thickened, about 5 minutes. Stir in horseradish and lemon juice. Reserve 1 egg yolk; chop remaining eggs and add to sauce. When ready to serve, press reserved egg yolk through a sieve and sprinkle on top of sauce.

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