June 24, 2010 at 9:32 a.m.
This recipe comes from Auxiliary cookbook and if you like salmon, this is great.
SALMON NOODLE
CASSEROLE
1-8 oz. pkg. medium noodles
2 T. butter
2 T. flour
2 t. mustard
salt and pepper to taste
1/8 t. nutmeg
2 c. milk
1-16 oz. can salmon, drained and flaked
2 T. lemon juice
1/4 c. snipped parsley
1 T. butter
1/2 c. dry bread crumbs
In a large saucepan, cook noodles according to pkg. directions; set aside. Melt butter in medium saucepan. Add next 5 ingredients, stirring to combine. Gradually stir in milk. Bring to a boil over medium-high heat stirring constantly. Cook for 1 minute. Stir noodles and sauce; add salmon, lemon juice and parsley. Turn into greased 2 qt. casserole dish. In a small bowl, combine butter and bread crumbs. Sprinkle on top. Bake at 350 degrees for 20-30 minutes or until hot.
Makes 6 servings.
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WILD RICE-PORK
CASSEROLE
1-6 oz. pkg. long grain and wild rice mix
1 lb. ground pork (not pork sausage)
1/2 c. each, chopped celery and chopped onion
1 clove garlic, minced
1-10 oz. can condensed cheddar cheese soup
1/2 c. sour cream
1/2 t. ground sage
1/4 c. snipped parsley or toasted slivered almonds
Prepare rice mix according to package directions. Meanwhile, in a large skillet, over medium-high heat, cook next 4 ingredients till meat is browned and veggies are tender, about 10 minutes, stirring often. Drain off fat. Stir in next 3 ingredients. Combine meat mixture and cooked rice. Turn into a 2 qt. casserole dish. Bake, uncovered, at 350 degrees for 35-40 minutes. Stir before serving; garnish with parsley or almonds.
Makes 6 servings.
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CHEESY BEEF-RICE
CASSEROLE
1 lb. ground beef
1 clove garlic, minced
1 c. long grain rice
2 T. butter or margarine
3 c. water
1 c. shredded carrots
2 t. beef bouillon granules
1 T. fresh snipped parsley or 1 t. dried parsley flakes
1 T. minced onion
1/4 t. salt
1/2 t. dried basil leaves, crushed
1/2 c. shredded cheddar cheese
In a large saucepan, cook ground beef and garlic over medium heat till meat is browned; drain off fat. Remove from pan and set aside on a dinner plate. In same saucepan cook rice in butter till golden, stirring often. Stir in water and next 6 ingredients. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in meat mixture.
Turn into a 1-1/2 qt. casserole dish. Cover and bake at 350 degrees for 30 minutes, stirring twice. Sprinkle with shredded cheese. Bake, uncovered about 5 minutes or till cheese melts.
Makes 6 servings.
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