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Fish Boats


  • 1 can cream of celery or cream of mushroom soup
  • 1/2 cup milk
  • 1 can fish (crab, tuna, or salmon), drained and flaked
  • 1 Tbsp. lemon juice
  • 2 Tbsp. chopped green pepper
  • 1 Tbsp. finely chopped onion
  • 4 oblong hard rolls
  • soft butter


Blend soup and milk in a pan. Add drained canned fish, lemon juice, green pepper, and onion. Heat thoroughly. Hollow out centers of rolls leaving the bottom and the sides about 1/2 inch thick. Brush insides of rolls with butter and toast in broiler. Fill boats with hot fish mixture.

By Robin from Washington, IA

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