Anytime I read the words "cheesy casserole" I picture something creamy or saucy. This casserole isn't that. In fact, it turned out more like a dressing/stuffing than the typical casserole in my imagination. It had more flavor than I expected and wasn't soggy like traditional stuffing can be. I think it is great by itself, but it would also be a wonderful side dish to a holiday dinner. Dad, if you're reading this, you must try this recipe -- it's right up your alley!
So, call it a casserole or call it stuffing. Either way I think you'll be surprised how rich and delicious this dish is. It's time for you to get brave!
Salmon Cheese Casserole*
14 3/4 oz. can salmon with liquid (I used a pint of home-canned salmon)
4 oz. can mushrooms, drained
1 1/2 cups bread crumbs (I used Italian seasoned bread crumbs)
2 eggs, beaten
1 cup grated cheese (I used co-jack)
1 TBS lemon juice
1 TBS minced onion (I used a small fresh onion, chopped)
1. Flake fish in bowl, removing bones. Stir in remaining ingredients. Pour into lightly greased crockpot.
2. Cover. Cook on LOW 3-4 hours.
*Recipe from Fix-It and Forget-It (by Dawn J. Ranck and Phyllis Pellman Good) was submitted by Wanda S. Curtin from Bradenton, FL
Visit us at our new site! www.FlannelAcres.com