Sometimes you have cans of things in your pantry, and you just don't know what to do with it. When I was growing up, my mom made salmon patties out of the canned salmon, so that's what I always made. And they are pretty good. But sometimes you need to shake it up a bit.
This tastes almost exactly like those salmon patties, except this recipe calls for cheese. I like cheese. So I double the amount called for. You decide whether you want to do that or not. Also, I left out the mushrooms. Mushrooms don't like me.
And, I didn't have any bread crumbs. I used a combination of crushed Fiber One cereal and crushed crackers. And I didn't feel like mincing an onion, so I used onion powder.
So what I'm saying is, do what works for you. This will still turn out great! Remember, salmon is a great way to get your Omega-3 fatty acids!
Don't forget to visit Lisa for Tempt My Tummy Tuesday!
Salmon Cheese Casserole
14 3/4 oz can salmon, canned without salt, but with liquid
4 oz can mushrooms, drained
1 1/2 cups bread crumbs
2 eggs, beaten
1/2 cup grated cheddar cheese
1 Tbsp lemon juice
1 Tbsp minced onion
1. Flake fish in bowl, removing any bones. Stir in remaining ingredients. Pour into lightly greased slow cooker. (I used my 4 qt. crock pot.)
2. Cover. Cook on low 3-4 hours.
I served this with brown rice and steamed vegetables. Now, go make some salmon and help your heart!