I haven’t cooked anything new or exciting in the past couple of weeks so I thought I would rerun this recipe.  As fall approaches (on the calendar if not in the weather department), I start thinking of casseroles.  I’m not a salmon fan.  This is the only form of salmon I ever cook in my home so if you are on the fence about salmon give this a try.  It is a childhood comfort food for me – it was always a bit of a treat when my mom made this.

Salmon Casserole

1 16oz can RED salmon (yes the pink is cheaper but there is a reason)

2 C crushed saltines (about 1 sleeve)

2 T minced green onions (I always forget these)

1 C skim milk

Clean salmon of bones (down the middle you will usually find some yucky round bones). Flake salmon with a fork. Add saltines and onion – mix well. Place mixture in a 2 quart casserole dish. Drizzle milk over it. Bake at 350 for 45 minutes.

White Sauce (If you want to sound fancy, you can call it a bechemal sauce):

3 T margarine

3 T flour

1 1/4 C skim milk

2 or 3 dashes of dried dillweed

Melt margarine over low heat. Add flour and stir until combined. Gradually add milk, stirring well. Cook on medium until bubbly and thickened, stirring constantly.  If you have an older child, get him/her to stir because it takes awhile and gets boring.

You can make the casserole without the white sauce but the sauce livens it up a bit.

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