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Drain salmon, and save liquid. Flake salmon; distribute evenly over bottom of shallow 1 1/2 quart casserole. Combine soup, salmon liquid and green beans in saucepan; heat. Pour soup mixture over salmon.
Combine corn muffin mix, green pepper and dry mustard in a bowl. Add egg and 1/2 of the milk called for on package label and mix as directed in package directions (I just use all the muffin mix and twice the green pepper and mustard).
Spoon into 8 even mounds onto hot soup mixture. Bake in hot oven, 400 degrees F, about 22 to 25 minutes or until topping is done and browned.
Source: the "Alaska "Sourdough" Cookbook"
By Free2B from North Royalton, OH
Put salmon in baking dish (mash the bones with fingers as they are good for you). Add corn and egg and mix. Crumble up crackers and mix in salmon, corn and egg mixture. Then crumble some crackers on top, cover with lid and bake about 1 hour at 350 degrees F. Remove lid if you want it to brown a little.
By Trudy from Springfield, IL
Melt butter in saucepan.
By Robin from Washington, IA
Drain salmon, reserving the liquid. Break the salmon into bite-size chunks. Drain bean sprouts thoroughly and place in 2 qt. casserole. Saute' celery and onions in butter until tender.
Flake salmon into buttered 1 1/2 qt. casserole. Mix in rice, lemon juice, soup, dill, cheese and milk. Bake at 350 degrees F for 25-30 minutes.
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Simple, cheap, and easy.
Cook potatoes, drain, mash. Line buttered dish with mashed potatoes. Drain can of salmon and remove any bones or skin. Make white sauce and stir in one egg yolk. Spread half of sauce over potatoes. Spread salmon over the potatoes and sauce. Cover with rest of sauce. Sprinkle buttered crumbs over top.
Bake about 25 minutes at 350 degrees F. This heats up great in the microwave the next day.
Source: I can't remember where I got this recipe.