Creamed salmon casserole

  • Time 15 minutes
  • Yield


    1 1/2 pounds cooked salmon
    2 ounces butter
    1/2 cup chopped onion
    1 tablespoon chopped shallots
    8 ounces sliced mushrooms
    1/2 cup dry white wine
    1 ounce flour
    1/2 cup milk
    1/2 cup heavy cream
    to taste, salt and white pepper
    1 tablespoon chopped parsley
    1/2 cup breadcrumbs
    2 cups cooked rice


    Preheat the oven to 350 degrees.
    Break up the salmon. Discard any skin and bones. Set aside.
    Melt butter over medium heat in a heavy skillet. Add onion, shallot, and mushrooms and sauté until tender. Add wine and cook to reduce by half. Cool mixture. Add the flour. Stir well. Pour in the milk and cream. Mix well and whisk to make a cream sauce. Season to taste with salt and pepper, and simmer for 5 minutes.
    Mix in the salmon and heat through. Spoon salmon mixture in a casserole dish. Sprinkle with parsley, and breadcrumbs.
    Bake in the oven for 15 minutes. Serve with the heated rice.
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