Name: Baked Salmon Loaf
Yield: 6 servings
Ingredients: 1 can 15 1/2 oz salmon; 1 cup diced celery; 1 cup diced green pepper; 0.5 cup sliced black olives; 0.75 cup mayonnaise; 2 tbsp lemon juice; 2 green onions, sliced; 0.75 cup crushed potato chips; 0.33 cup quick mushroom sauce sliced onion; 2 tbsp quick mushroom sauce butter; 1 can quick mushroom sauce cream of mushroom soup; 1 cup quick mushroom sauce milk; 0.25 tsp quick mushroom sauce thyme; 0.25 tsp quick mushroom sauce salt

Fish And Seafood

Serves 6

14 ingredients

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Ingredients

1 can 15 1/2 oz salmon
1 cup diced celery
1 cup diced green pepper
½ cup sliced black olives
¾ cup mayonnaise
2 tbsp lemon juice
2 green onions, sliced
¾ cup crushed potato chips
⅓ cup quick mushroom sauce sliced onion
2 tbsp quick mushroom sauce butter
1 can quick mushroom sauce cream of mushroom soup
1 cup quick mushroom sauce milk
¼ tsp quick mushroom sauce thyme
¼ tsp quick mushroom sauce salt

Method

Drain and flake the salmon, reserving the liquid. Combine the flaked salmon and liquid with the remaining ingredients except the potato chips. Spoon into a buttered 1-quart casserole or loaf pan. Top with the chips. Bake at 450 degrees for 15 minutes or until heated through.
Quick Mushroom Sauce (good with any hot fish dish): Saute the onions in butter until tender. Gradually stir in the soup and milk. Add the seasonings, heat, stirring constantly. Makes 2 cups.

Notes

Serve hot or cold for a summer supper. Serves 6. From Rosauers (Seafood SF-7).

Original card

The recipe above was transcribed from this scan of Vera’s original card.