Deviled salmon

6 servings

Ingredients

Quantity Ingredient
1 pounds Salmon; canned
Milk
4 tablespoons Butter (or marg.); divided
2 tablespoons Flour, all-purpose
1 teaspoon Worcestershire sauce
8 drops Hot sauce
2½ cup Breadcrumbs, fine; divided
1 tablespoon Onion; grated
2 tablespoons Green pepper; chopped
¼ teaspoon Salt
2 Eggs; hard-cooked, chopped

Directions

Drain and flake salmon, reserving liquid. Add milk to salmon liquid to make 1 cup. Melt 2 tablespoons butter, and blend in flour. Add salmon liquid gradually; cook until thick and smooth, stirring constantly.

Add all remaining ingredients except 2 tablespoons butter and ½ cup breadcrumbs; mix well. Spoon into 6 well-greased individual casseroles.

Melt reserved butter, and toss with reserved breadcrumbs; sprinkle over casseroles. Bake at 375 degrees about 20 minutes or until brown.

SOURCE: Southern Living Magazine, May, 1974. Typed for you by Nancy Coleman.

Submitted By GAIL SHIPP On 07-14-95

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