Salmon Cheese Casserole

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!

Shrimp Creole Crockpot

And so continues my love affair with the crock pot. This was our dinner last night, and it was another winner. I served it with cheesy grits. You could serve this with rice as well.

Fore more Saturday Stirrings, please visit Carol at I Throw Like a Girl.



SHRIMP CREOLE CROCKPOT
1 1/2 cups diced celery
1 1/4 cups chopped onion
3/4 cup chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can chopped tomatoes
2 cloves minced garlic
1 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco (opt.)
1 pound shrimp - deveined & shelled

Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6
to 8 hours on low.

Add shrimp last hour of cooking. Serve over hot rice. Chicken or
crawfish may be substituted for shrimp.